{"id":990517,"date":"2025-10-29T17:15:32","date_gmt":"2025-10-29T16:15:32","guid":{"rendered":"https:\/\/giboincognac.com\/?page_id=990517"},"modified":"2025-11-06T17:10:54","modified_gmt":"2025-11-06T16:10:54","slug":"recipes","status":"publish","type":"page","link":"https:\/\/giboincognac.com\/en\/recipes\/","title":{"rendered":"Stories and Recipes"},"content":{"rendered":"\t\t
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STORIES AND RECIPES<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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TH\u00c9OPHILE\u2019S YOUNG ROS\u00c9 PINEAU<\/b><\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u201cI like to dust off Pineau and modernize how it\u2019s enjoyed. In summer, I top up my young ros\u00e9 Pineau with sparkling water and an ice cube \u2014 it\u2019s refreshing and original.<\/em>\u201d<\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Gratinated Oysters with Pineau des Charentes<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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for 12 oysters \u2013 serves 2 gourmets
Open 12 Marennes-Ol\u00e9ron oysters and keep their juice.
Melt 20 g of butter, then gently cook 1 chopped shallot in it.
Deglaze with 10 cl of white Pineau des Charentes and the oyster juice.
Reduce by half, then add 10 cl of thick cream.
Pepper, strain, and spoon over each oyster.
Sprinkle with a mix of fine breadcrumbs and Parmesan.
Gratinate 6\u20138 minutes at 180 \u00b0C, until golden.
Serve immediately with a chilled glass of Pineau.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Grandma\u2019s Rabbit Stew with Red Pineau<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1 rabbit (about 1.5 kg), cut in pieces
100 g grey shallots
2 cloves garlic
3 tomatoes
Salt, pepper, thyme, bay leaf
Red Pineau<\/p>

The day before, marinate the rabbit in red Pineau.
Next day, brown the rabbit pieces in a casserole.
Remove them once golden, and replace them with the sliced shallots and garlic.
Put the rabbit back, add \u00bc L of red Pineau, and the diced tomatoes.
Add thyme, bay leaf, parsley, salt and pepper.
Let simmer gently for 1 \u00bd hours.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Brigitte\u2019s Foie Gras with Cognac and Pineau<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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560 g foie gras
12 g salt
5 g pepper
3 tbsp cognac
2 glasses old Pineau (Vieille R\u00e9serve)<\/p>

The day before: marinate the foie gras with salt, pepper, cognac, and 1 glass of Pineau.
The second glass of Pineau\u2026 sip it secretly in the kitchen \ud83d\ude09<\/p>

The next day: pack the foie into a terrine dish and cook it in a bain-marie at 150 \u00b0C for 30 minutes (fan oven, no preheating).<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Eug\u00e9nie\u2019s Blue Cheese Pairing<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u201cI love enjoying an aged Ros\u00e9 Pineau with blue-veined cheeses \u2014<\/em>
Fourme d\u2019Ambert or Roquefort for a bit more character.<\/em><\/p>

The nutty and red-fruit notes of this Pineau<\/em>
beautifully highlight the intense flavors of these cheeses.\u201d<\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Pierre-Louis\u2019 Cognac Tonic<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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4 cl Giboin VS Cognac
8 cl tonic
A few drops of verjus
Ice cubes<\/p>

The Cognac Tonic is a Charentes classic \u2014 though it sadly struggles to travel abroad.
Yet it\u2019s a simple, original cocktail where the woodiness of Cognac blends perfectly with the tonic\u2019s bitterness.<\/p>

Verjus, made from the juice of under-ripe grapes, is a local alternative to lime juice.
Choose an artisanal tonic to preserve freshness.
Add some ice cubes and enjoy this as an aperitif.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Grandpa\u2019s Coffee Ritual<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Grandpa was a real coffee lover.
After meals, he\u2019d sink into his big grey leather club chair with a steaming cup.<\/p>

But it didn\u2019t end there\u2026
When the cup was empty, he\u2019d stand up, open the diamond-pointed cabinet,
and reach for the Cognac VSOP bottle on the bottom shelf.<\/p>

He\u2019d pour a few centilitres of Cognac into the still-warm coffee cup,
where a faint trace of coffee mingled with a bit of grounds.
He\u2019d close his eyes\u2026 and savor the moment.<\/p>

Try it \u2014 you\u2019ll be hooked.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Suzanne\u2019s Cognac Sugar Cubes<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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When we were kids, our great-grandmother lived on the farm,
in a small cottage she and her husband Camille had renovated.<\/p>

She\u2019d spend most afternoons in her wicker chair, beside her green telephone,
watching us play outside on the lawn in the Massif Central.<\/p>

And it was with Grandma Suzanne that we tasted our first Cognac \u2014 as canards<\/em>.<\/p>

She had little brown sugar cubes that she dipped
into a touch of Napol\u00e9on Cognac.
The sugar soaked it up, and at around 12 or 13 years old,
she initiated us to the pleasures of Cognac trapped in a cube of sugar.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fran\u00e7ois\u2019 Walnut Cake with Vanilla Cognac Frosting<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cake mixture<\/strong>
200 g crushed walnut kernels
200 g caster sugar
7 eggs
A good handful of breadcrumbs
A few drops of Cognac infused with vanilla pods<\/p>

Beat the egg yolks with the sugar until pale.
Fold in the stiffly beaten egg whites, then add the crushed walnuts.
Mix delicately.
Pour into a buttered hot tin.
Bake at 175 \u00b0C for about 30\u201335 minutes.<\/p>

Icing \/ filling<\/strong>
Mix 150 g icing sugar with 150 g soft butter,
then add a few drops of vanilla-infused Cognac.<\/p>

Assembly<\/strong>
Cut the cake into two layers. Spread half the cream on one layer,
place the second on top, and cover with the rest of the cream.
Decorate with walnut halves.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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STORIES AND RECIPES TH\u00c9OPHILE\u2019S YOUNG ROS\u00c9 PINEAU \u201cI like to dust off Pineau and modernize how it\u2019s enjoyed. In summer, I top up my young ros\u00e9 Pineau with sparkling water and an ice cube \u2014 it\u2019s refreshing and original.\u201d Gratinated Oysters with Pineau des Charentes for 12 oysters \u2013 serves 2 gourmetsOpen 12 Marennes-Ol\u00e9ron oysters…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-990517","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nStories and Recipes - Giboin Cognac<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/giboincognac.com\/en\/recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stories and Recipes - Giboin Cognac\" \/>\n<meta property=\"og:description\" content=\"STORIES AND RECIPES TH\u00c9OPHILE\u2019S YOUNG ROS\u00c9 PINEAU \u201cI like to dust off Pineau and modernize how it\u2019s enjoyed. 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