Armagnac, as one of the oldest brandies in France, is committed to perpetuating a traditional savoir-faire. Truly part of the French culture, the Armagnac is usually savor neat as a digestive. But it is also very commonly used in the French Cuisine! Of course, Armagnac is also perfect in sophisticated cocktails. Here some of our best recommendations!
The French touch
“Savoir Faire” à la française
Clos Martin Armagnac
& French Cuisine
If you fancy a good foie-gras as a starter, we recommend to enjoy it with a neat Clos Martin VSOP Armagnac. Its fruity, woody and mineral notes will perfectly marry the delicacy of a hand-made foie-gras.
The « Magret de Canard » (duck breast) is one of the most traditional and beloved dish in the Gascony region. To go with this delicacy, we recommend to enjoy a neat Clos Martin XO. Indeed, its roundness and mellowness will enhance the flavors of your dish and also warm you up during the long winter evening.
The “Croustade” is a traditional desert that you will find in every restaurant in the Gascony region. The laminated dough is garnished with apples and then cooked to make it as crispy as possible. The Armagnac is then poured on the top and ignited in front of you! We recommend, to accompany the desert and as a “digestif” to savor a Clos Martin Vintage Armagnac. Their roundness, fruits notes and long finish will fit perfectly with your desert.