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.
The elaboration of cognac goes through several stages from the harvest of the grapes to the delight of gourmets.
The Club of Epicureans Cognac Cigare Club held its November dinner at Château de Chanteloup, the guest mansion of Cognac Martell
Come to Grande Champagne, the heart of the cognac vineyard, in an old cellar for a cognac masterclass off the beaten track
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