It is fitting, then, for Gillon and Martell’s most well-known to come together in the creation of a singular, elegant dish that truly reflects the richness, emotionality, and spirit of the presiding parties.
“We often pair cognac with red meats, fatty fish, or possibly dark chocolate,” says the Frenchman. “I decided that awith the Martell Cordon Bleu’s round and woody aroma with a beautiful touch of freshness at the end, this would pair perfectly with celeriac. I wanted a vegetable that had both a body and a flavour that would go well with cognac.”
Celeriac is presented in multiple forms — pickled, puréed, seared with butter, and marinated with a cognac sauce.