The delicate porcini risotto with umami, prosciutto and Parmesan whey; and a bold duck liver parfait, featuring hazelnut granola, prunes and brioche brought out the soft, fresh flavour of the V.S.
The V.S.O.P. (Very Superior Old Pale) with its warm amber colour was a testament to the four years spent slowly matured in French oak barrels.
To bring out the delicate notes of honeysuckle, citrus and mango found in the cognac: a caramelised pork belly alongside yam, salted caramel onions and sultana jus; and a pan-fried salmon, served with smoked potato, crayfish bisque and fennel.
The rich, full-bodied, and smooth X.O. (Extra Old) was the perfect accompaniment to rich chocolate dessert, featuring chocolate textures, ganache, Chantilly, soil, and vanilla gelato. The delicate and creamy flavours complemented the aromatic notes of plum, mocha, cedarwood and liquorice found in the deep, coppery amber cognac.
The scene was set by the equally smooth notes of house music vocalist Kaylow, who entertained guests with a live performance. His rich, soulful voice made for the perfect pairing with the taste journey experienced by diners.
Diners were treated to a bespoke chocolate and cognac tasting, designed to create an innovative taste experience. Each chocolate boasted the brand’s signature griffin and was crafted and handmade by chocolatier Von Geusau.
A tantalising cinnamon, orange and ginger chocolate was paired with the fruity V.S., while salted toffee and honeycomb chocolate brought out the deeper, fruity taste of the V.S.O.P. A delicate pear and surprising espresso chocolate rounded of the pairing, highlighting the mocha notes hidden in the X.O.
This tasting is just another way the brand lives its heritage. Bisquit&Dubouché cognac undergoes traditional double distillation in a copper pot still, but then it departs from traditional cognac-making: Bisquit&Dubouché eau-de-vie relies on intuition and knowledge rather than technical methods, to cut at the exact moment the aroma and body of the eaux de vie match the brand’s signature taste.
For more information visit: www.bisquit.com and www.camparigroup.com.
* This article was paid for by Bisquit & Dubouche.
A taste exploration beyond traditional cognac
Joburg introduced to the new sleek look and feel of Bisquit&Dubouché
Image: Lwando Mxutu
There is a rebelliousness in every amber drop of Bisquit&Dubouché cognac: While it carries more than 200 years of heritage on its shoulders, the bold new look of this brand stands tall, proudly displaying the sleek lines that speak to a promise of what lies inside.
The new look was unveiled at an exclusive event in Johannesburg on May 3, bringing cognac lovers together for an intimate taste adventure. Held at Solo in Sandton, each Bisquit&Dubouché offering was exquisitely paired with a three-course menu of decadent local flavours.
Guests were introduced to the brand’s rebellious nature through three cocktails, featuring flavours such as ginger beer, lavender and peach — each one enhancing the smooth, refined finish of the cognac.
Cocktail glasses were filled with The Griffin, featuring ginger beer, fresh lemon and candied ginger alongside the cognac; Royal Aviation, a delectable mix of Bisquit&Dubouche, lavender syrup and fresh lemon; and Peach Smash, a fresh pairing of mint and peach playing off Bisquit&Dubouche’s V.S. (Very Special).
Image: Lwando Mxutu
The new look is an ode to Bisquit&Dubouché founders, pioneer and innovator Alexandre Bisquit and his son-in-law, a creative and bohemian world traveller Adrien Dubouché.
With this relaunch, Bisquit&Dubouché restores its founders’ ambition and spirit into the essence of the brand, while introducing it to a new generation.
The sleek bottle with metallic silver and black accents adorning the label is a departure from the traditional cognac bottles on shelves today. The brand’s symbolic griffin, a legendary creature with the body, tail, and back legs of a lion; the head and wings of an eagle; established as the “guardian” of the first cellars where the precious liquid aged, has been redesigned to reflect boldness and power.
After an amuse bouche of Gorgonzola gougère, plum gel and crispy chicken skin, diners were offered a choice of two starters, created to complement the floral and fruity flavours of the radiant gold V.S., Bisquit&Dubouché youngest slowly matured in French oak barrels for three years.
Image: Lwando Mxutu
The delicate porcini risotto with umami, prosciutto and Parmesan whey; and a bold duck liver parfait, featuring hazelnut granola, prunes and brioche brought out the soft, fresh flavour of the V.S.
The V.S.O.P. (Very Superior Old Pale) with its warm amber colour was a testament to the four years spent slowly matured in French oak barrels.
To bring out the delicate notes of honeysuckle, citrus and mango found in the cognac: a caramelised pork belly alongside yam, salted caramel onions and sultana jus; and a pan-fried salmon, served with smoked potato, crayfish bisque and fennel.
The rich, full-bodied, and smooth X.O. (Extra Old) was the perfect accompaniment to rich chocolate dessert, featuring chocolate textures, ganache, Chantilly, soil, and vanilla gelato. The delicate and creamy flavours complemented the aromatic notes of plum, mocha, cedarwood and liquorice found in the deep, coppery amber cognac.
The scene was set by the equally smooth notes of house music vocalist Kaylow, who entertained guests with a live performance. His rich, soulful voice made for the perfect pairing with the taste journey experienced by diners.
Diners were treated to a bespoke chocolate and cognac tasting, designed to create an innovative taste experience. Each chocolate boasted the brand’s signature griffin and was crafted and handmade by chocolatier Von Geusau.
A tantalising cinnamon, orange and ginger chocolate was paired with the fruity V.S., while salted toffee and honeycomb chocolate brought out the deeper, fruity taste of the V.S.O.P. A delicate pear and surprising espresso chocolate rounded of the pairing, highlighting the mocha notes hidden in the X.O.
This tasting is just another way the brand lives its heritage. Bisquit&Dubouché cognac undergoes traditional double distillation in a copper pot still, but then it departs from traditional cognac-making: Bisquit&Dubouché eau-de-vie relies on intuition and knowledge rather than technical methods, to cut at the exact moment the aroma and body of the eaux de vie match the brand’s signature taste.
For more information visit: www.bisquit.com and www.camparigroup.com.
* This article was paid for by Bisquit & Dubouche.