Food Pairings with Brandy  

Often overlooked in the culinary world, brandy offers a palette of subtle flavors and elegance that makes it a valuable ally in gastronomy. Thanks to the richness of its aromatic palette, its versatility, and complexity, it pairs beautifully with a variety of dishes, whether sweet or savory. 

Brandy and World Cuisine

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 and Desserts

Finally,aside to complementing/pairing with savory dishes, brandy also finds its place in the realm of desserts and pastries. Inspired by famous culinary creations such as crêpes Suzette, rum baba, or poached pears, brandy adds an extra dimension to indulgent recipes.

Let us unveil the recipe for a chocolate fondant with Brandy infused caramel with a great pairing for aged Brandy boasting notes : coffee, cocoa and refined oakiness.

Chocolate Fondant

Ingredients :

  • 200g of dark dessert chocolate
  • 200g of unsalted butter
  • 120g of caster sugar
  • 4 eggs
  • 70g of flour

Preparation :

Melt the butter and chocolate in a double boiler. Whisk the eggs and sugar. Combine the two preparations. Fill greased individual molds three-quarters full.

Bake for 14 minutes at 180°C.

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.


EThe pairing of dishes with brandy is a meeting, an exchange, each bringing its own richness to create a new gustatory experience. Whether in spicy dishes from afar or in indulgent desserts imbued with subtleties, brandy proves to be a choice companion for gastronomy.