There are food and drink pairings, and then there is the Martell Cordon Bleu Gourmand experience – the latest gastronomic offering from the cognac powerhouse. But before food came onto the scene, the exquisite drink was perfected first. From the onset of its creation in 1912, Martell Cordon Bleu was envisaged to be one of a kind, a rare gem in the world of cognac.

Fast forward to today, and it has proved to have stood the test of time. Generations of cellar masters have laboriously worked on elevating the cognac experience over centuries to ensure it remains one of the finest and rarest spirits in the world.

Not one to rest on its laurels, the team behind the iconic brand have just announced a brand-new Cordon Bleu and gastronomy pairing in Paris: The Martell Cordon Bleu Gourmand, a bold reinterpretation of the classic French café gourmand. Luxuriate Magazine were the first to be given the chance to savour the VIP experience at the elegant heritage Maison Château de Chanteloup, located nearby in the Borderies terroir.

Guests waltzing through the grand entrance and 18th-century walls of the Château — the very birthplace of Jean Martell’s journey into curating some of the world’s best cognac — will know instantly they are in for an incredible experience.

The story began in 1715 when a young Jean Martell, aged just 21, arrived from Jersey and founded Maison Martell. Today, it is recognised as the oldest of the great cognac houses, and its spirit is an exceptional reserve of more than 11,000 rare, old eaux-de-vie.

The grand hall leading through to the elegant bar, cosy drawing and dining rooms all exude the essence of classic French art de vivre. Add a crackling fireplace, well-preserved paintings and vintage oak furniture, and one’s imagination wanders to the joyous gatherings that must have taken place here — brimming with the well-heeled, all with a touch of savoir-faire.

Lunch kicks off at the Château’s bar, overlooking the countryside setting as deer graze nearby. I am handed a refreshing signature cognac cocktail. It is a wonderful introduction to cognac for a newcomer like me: I sense a caramel blend with oaky notes, warming on a crisp winter’s day.

As I take my seat at the elegant dining table, I am intrigued by the newly announced cognac and gastronomy pairing I will be tucking into. The latest food and drink pairing, Martell Cordon Bleu Gourmand, is created by none other than three-Michelin-starred chef Alexandre Mazzia. He has been working with Christophe Valtaud — the ninth generation of Martell Cellar Masters responsible for perpetuating a tradition of savoir-faire — for two years now.

Entering the intimate dining room, which will no doubt wow cognac connoisseurs and newcomers alike, I am taken through the dialogue of how the food pairing journey with Martell Cordon Bleu began. Christophe explains that a fine cognac is like fine wine: each blend has its own personality. Therefore, any food consumed with it must be chosen with equal care and precision.

Widely regarded as one of the finest cognacs ever made, Martell Cordon Bleu was created in 1912 by Edouard Martell, the great-grandson of founder Jean Martell, in collaboration with cellar master Auguste Chapeau. From the start, the cognac was destined to be one of a kind, served in the world’s leading hotels and restaurants.

Christophe adds that, just like his role as a cellar master requires precision, it was essential to curate the menu with the right chef. Like a harmonious marriage, he needed to be certain that Alexandre’s cooking would bring out the complex flavours of Cordon Bleu. The pair have worked in unison to craft the experience as they have done since 2023.

Before the food arrives, I want to understand more about Martell Cordon Bleu. I admit it is not a spirit I often indulge in. Sitting beside me at the table, Christophe takes me on a sensory journey. I lift the glass to my nose as he explains that it offers a delicate blend of dried fruit, nuts and spices, with hints of vanilla and oak.

The palate is just as divine, with a smooth, velvety texture. I taste candied fruits, honey and roasted almonds in a single sip. As the golden liquid slides down, the finish is deeply satisfying, leaving a lingering warmth — apt for this time of year.

Martell Cordon Bleu is a versatile drink that can be sipped neat, over ice, or poured into a cocktail for a longer, savoured experience. Aside from its quality, what sets it apart from other cognacs is its meticulous blending process. The eaux-de-vie is selected from four of the finest cognac regions, then skilfully blended by Martell’s cellar masters to create a perfectly harmonious expression.

The slow ageing process is where the magic truly begins. Time is essential, as the liquid spends an average of 10 to 25 years in French oak barrels, allowing flavours to mature and develop. The result is a smoothness and complexity that gives Martell Cordon Bleu its unparalleled depth and character.

Armed with this knowledge, I savour each dish with renewed appreciation. The lunch begins with smoked sturgeon accompanied by candied grapefruit and puffed einkorn. The creamy texture of the pommade pairs beautifully with the cognac.

Next comes sweet potato, lacquered endive, grilled romaine, passion fruit, butternut velouté and nutmeg. The latter flavours highlight the almond notes of Martell Cordon Bleu.

For the main course, I am delighted to enjoy grilled monkfish with honey and ginger, accompanied by squash curry, mint-infused poultry jus and salad. The spice of the curry is a treat for the senses, and I am surprised by how the cognac balances these flavours, where beer might otherwise overwhelm them.

The real showstopper arrives with dessert. Martell Cordon Bleu is poured over a coffee-infused ice cube, gradually releasing its aromatic notes and creating a powerful, evolving expression.

It is served alongside exclusive sweets, including 70 per cent black smoked chocolate, wasabi ganache and candied kumquat. The pairing is exceptional — both invigorating and indulgent. I would happily enjoy this as either an aperitif or a digestif.

Martell Cordon Bleu promised a sensory food pairing experience like no other — and it delivered. More than that, it introduced me to an entirely new world. Martell Cordon Bleu is more than a cognac; its rich history, expert craftsmanship and undeniable prestige set it apart. What chef Alexandre Mazzia, in partnership with Cellar Master Christophe Valtaud, has achieved is the elevation of Martell Cordon Bleu into a new and compelling chapter within the world of luxury spirits.

For more information, visit Martell Cognac

 

All images courtesy of Martell Cognac.