I had the pleasant experience of drinking some Courvoisier XO at a wedding a few months back. I ,of course, went to the store to start trying different Cognac, Armagnac’s and Brandies after that. I had never had any of... (4 replies, last updated by Chefpaulo July 31, 2008)

The event was sponsored by Courvoisier, and the premise was that four chefs each make a dish using either a Courvoisier cognac as a significant ingredient in an appetizer. There were the usual suspects judging, with the added... (6 replies, last updated by Snarf October 30, 2008)

Thanks for the tips. Ended up jammed for time, and sensibly realized that having a bevvie before an event sponsored by Courvoisier might have been overkill.....More on the event later. (7 replies, last updated by Snarf October 30, 2008)

but in Charlotte at Noble’s (upscale). Theirs is a Courvoisier & Currant Bread Pudding with a butterscotch sauce. For a more downhome version, I do like the one they have on the buffet at Momma Brown’s in Mt. Pleasant... (1 reply, last updated by Low Country Jon January 31, 2006)

it. also he serves this cake on a “bed” of chantilly whipped cream which is heavy cream laced with courvoisier and whipped with sour cream. (2 replies, last updated by Joe June 3, 2001)

just came from there tonight. i’d recommend sticking to the courvoisier. generous pour. friendly bartender. friendly patrons. after you’ve had enough courvoisier, and enough good conversation, you reallly don’t care... (10 replies, last updated by westsidegal September 4, 2006)

Courvoisier VSOP (not the VS). Widely available, very good, and in your price range. I’m sure you’ll get more esoteric suggestions on this thread but you won’t go wrong with Courvoisier. (10 replies, last updated by Eugene Park June 29, 2005)

Hi Jillfresh, I worked at the Sheep’s Head from 1979 to 1981 and a half. I came away with the whole wheat bread recipe and the Mulligatawny soup recipe. As for the soup, you know it was flavored with Courvoisier...the secret... (1 reply, last updated by scartwri November 3, 2009)

and the chantilly whipped cream is laced with Courvoisier and Grand Marnier. You have to request that they have it on the dinner menu. This is the ONLY way you will find it since it is incredibly labor intensive. The recipe is in... (2 replies, last updated by Linda October 15, 2002)

I have a home Lox-Maker box (plastic box, w/ permeable pouches and weight), and used a basic recipe and enhanced it with a little Cognac Courvoisier. 1 1/2 lbs. Salmon fillet (skin on & de-scaled) 1 large bunch fresh dill 1/2 C.... (12 replies, last updated by AZ March 29, 2002)

of hot water. I finished the dessert, still no brandy, no sign of the waiter, so I said something to the maitre de. He quickly returned with a brandy snifter filled with ice and Courvoisier. I explained I didn’t want it on... (0 replies, last updated by ko January 23, 2006)

with courvoisier and Grand Marnier. Paul Prudhomme has this as one of his two signature desserts, along with his coconut cake. As much as I love Wegman’s, K-Paul’s is on another level with this. I order one every year... (7 replies, last updated by dbd July 26, 2002)

Porto are a natural, as well. A “tweener” is Courvoisier, warmed. (9 replies, last updated by streetgourmetla July 16, 2009)

(courvoisier or metaxa) Bring the milk to a boil. Add semolina stirring constantly until it thickens like cream of wheat. Beat the eggs, sugar and vanilla together until thick and creamy. Remove pan with semolina from heat and... (7 replies, last updated by teresa palm May 17, 2009)

>>> Is a decent bottle of Cognac? <<< Rémy Martin is one of the “Big Four,” so to speak — the major houses of Cognac, along with Courvoisier, Hennessy, and Martell. Rémy produces (generally) a lighter, more... (7 replies, last updated by HaagenDazs December 15, 2008)