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.
Pot still heating at the time of traditional distillation in the land of Cognac, the largest concentration of distilleries in the world
Gourmet walk in Grande Champagne to do step by step for a meal in the vineyards with the landscapes, the architecture, the work of the
The 1909 delimited area, six crus, permitted grapes, VS to XXO age accounts: what the Cognac appellation guarantees, by a BNIC-certified Cognac Educator.
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