The exotic flavors of world cuisine provide fertile ground for exploring pairings with brandy. Spicy dishes particularly lend themselves well to this alliance :

Imagine an Indian chicken dish delicately spiced with ginger and coriander, or a sweet and sour pork dish , typical of the Canton region in China; they pair perfectly with a young, lively, fruity brandy. .

Wagyu beef takes us to Japan. Cooked with galangal-flavored butter (galangal, like ginger, is hot, spicy, and camphoraceous) and a hint of brandy, it will delight the most refined palates !

Brandy and Traditional French Cuisine

Beyond its versatility and the possibilities of pairing it with world cuisine, it can be interesting to associate brandy with dishes more traditionally known in France: flambéed prawns paired with a brandy revealing notes of grape and flowers or a duck à l'orange complementing the woody and candied citrus notes of aged Brandy .

Older brandies revealing aromas of dried fruits and nuts also pair wonderfully with aged Mimolette cheese.

Brandy-Infused Caramel

Ingredients :

• 140g of glucose (if unavailable, replace with the same amount of caster sugar)
• 140g of caster sugar
• 380g of whole cream
• 120g of unsalted butter
• 2g of "fleur de sel" (sea salt)
• 10cl of brandy

Preparation :

In a saucepan, heat the sugar and glucose. Meanwhile, heat the cream and brandy.

When the sugar and glucose turn a nice dark golden color, remove from heat and add the cream brandy mixture.

Return to heat and stir until any sugar that may have solidified melts again and incorporates into the cream. Pour into a bowl and let cool to room temperature. Finally, add the butter and fleur de sel and mix with a spatula or immersion blender.

Serve the fondants warm, accompanied by their brandy-infused caramel.