Cognac: Chais Monnet’s pastry chef creates a Christmas diary with local flavors

“I wanted to work with local products and add a family aspect to this creation, instead of looking for the big houses”, details the chef who arrived in Cognac last March. The result, on paper alone, is mouth-watering: delicately adorned with chocolate topping, the dessert brings together a 62% Macaé Valrona chocolate mousse from Brazil, an insert of XO cognac at 44°C in two textures, a smooth gluten-free biscuit and a crunchy one with Papuan coffee chips.


The Christmas log made of chocolate, coffee and brandy.

Photo Solène Guillaud

“It is a coffee grown only by women on a small farm at 3,000 meters of altitude, with slightly woody notes”details Christophe Poceiro, head of Culture Café. During the project, the confectioner sought to democratize the mixture of coffee and brandy. “The objective was to mix the flavors in the best possible way. With each bite the sensations and texture are different but, each time, it is something harmonious. »

This limited edition, produced in 150 pieces, will also be on the menu at the contemporary brasserie La Distillerie at Hôtel Chais Monnet & Spa during Christmas dinner. “Cognac is often associated with other products, but rarely worked with.observes Christophe Fillioux. I rediscovered my product! »

This Christmas diary can be ordered until December 17th by calling 05 17 22 32 42 or emailing bookings@chaismonnethotel.com.

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