After the visit of the Chateau de Chanteloup, two of the famous Martell cognacs were presented, Cordon Bleu and Cohiba Cognac which was developed by combining the expertise of the master blender with those of a Tercedor who came specially from Cuba for more than a month to harmonize the flavors of the two soils.
At the dinner, prepared by the chef Pascal Nebout, everyone has enjoyed entrance with snails, the main course with hare and a chocolate and ice dessert: a great way to revisit the land of Charente and its gastronomy.
Over time the shape of the still slowly changed. The most spectacular change is the capital, part above the pot, going from the Moorish shape
With our DMC, travel through exceptional terroirs in the Center of France where hidden treasures will be revealed to you in Slow Travel mode
Pot still heating at the time of traditional distillation in the land of Cognac, the largest concentration of distilleries in the world
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