What foods would you recommend go well with Cognac Brandy?

Question

Please help!!

Answer 1

It's difficult to pair, but possible.  Check out the following from Cheers June 2003 issue:

Last year, when Hennessy decided to introduce three new bottlings of its Cognac to the United States, it brought on chefs to present fine dining pairings with Hennessy Paradis Extra, Private Reserve and Richard Hennessy, introducing the spirits with meals at fine dining locations like Bouley in NYC. Importer Schieffelin and Somerset presented the spirits, not as matches for specific various multi-course meals, but as an opportunity to introduce diners to the various qualities of each Cognac, and to show how it can work with each dish.

Cognac with food may be an unusual idea still in this country, but in Asia, Cognac is often served by the bottle like wine and meant to be consumed during the course of the meal. Cognac's balance of fruitiness and acidity, its mellowness and mixabilty, make it a perfect brown spirit to accompany food, especially rich dishes. Rémy Martin promotes its various Cognacs with certain dishes: pork fillet in honey is said to pair with Rémy Martin 1738, roast duckling with a sweet and sour shallot sauce is said to match Rémy VSOP, and breast of roasted young pigeon, mashed sweet potatoes and grilled almonds in a bitter orange juice is recommended with Rémy Extra. (Recipes available on their Web site www.remy.com.

Rémy has for years also run a chef promotion benefiting the James Beard Foundation through Rémy Martin Louis XIII. Called the Ultimate Dinner Program, the promo raises funds to support the Beard Foundation's educational programs. Such restaurants as the Mansion on Turtle Creek, Dallas, and The Firehouse, Sacramento, among others, have offered customers a multi-course chef's tasting dinner topped off with Louis XIII.

Also see "From House to Home" December 2007 article...

France is noted for many of the world’s great delicacies, but perhaps there is no such splendor as the region of Cognac’s aptly named spirit. The Hennessy brand of cognacs dates to 1765 when an Irishman, Richard Hennessy, fought in France for Louis the XV. He was introduced to cognac and decided to stay in France and make his own version to send to friends and family in Ireland.

Today, the Hennessy offices are still in the same place where Richard initially set up shop. Jeffrey Pogash, director of communication for Moet Hennessy USA, notes, “Hennessy is the largest producer of and has the largest and oldest stocks of cognac.” In addition to the foods paired below, Jeffrey also says that rich, creamy cheeses are beautifully paired with cognac for an incredible taste combination.

Hennessy V.S.O.P Privilege:

This cognac has had a longer aging process (aged up to eight years), so it is more concentrated in flavor. It has a bit more vanilla flavor and a bit of an earthy character.

Food: Perhaps one of the great cognac and food pairings is the V.S.O.P and créme brule. The rich, buttery texture and flavor of the dessert stands as a beautiful combination with the vanilla and fruit of this particular cognac.

Answer 2

Cognac and brandy are more before/after a meal drinks (at least in my opinion).  I would not suggest serving them with an actual meal, but a platter of assorted cheeses would be a appropriate before or after a meal while you and your guests are sipping your drinks.

During a formal meal stick with wine and beer.