The guests were welcome with some cheese boards and a selection of drinks made with the famous cognac brand’s products.
Food stylist and published author Tia Keenan created cheese and charcuterie boards, mixing two of France’s most famous products ! There were three boards and each one had a specific theme: Valentine’s for two, Game Board and the Holiday Board.
Valentine’s for two:
Cheeses: Valençay (fresh goat cheese), Langres (cow’s milk cheese with a washed rind) and Beaufort (12 months cow’s milk cheese)
Charcuterie: Organic Mousse truffée, Jambon sec, smoked duck breast, organic pâté de campagne
The Holiday Board:
Cheeses: Comté (24 months cow’s milk cheese), Fromager d’affinois with truffles (double cream cheese made with cow’s milk), Roquefort (unpasterized sheep milk’s cheese)
Charcuterie: Bloc de foie gras, rillettes de canard, saucisson sec, wild boar pâté
Game Day Board:
Cheeses: Mimolette (hard pressed cheese from Normandie made with cow’s milk), Chabichou (goat milk’s cheese), Bleu d’Auvergne (cow’s milk)
Charcuterie: Saucisson Sec Basque, Jambon de Paris, Organic Pâté Basque, Mousse de Canard au Porto
After being introduced to the three companies, the guests had to recreate cheese and charcuterie boards with the help of Tia.
To conclude the event, Maison Ferrand offered the attendees a selection of 3 cognacs to pair with the products on the boards:
- 1er cru de cognac – 1840
- 10 Generations (92 Proof) Cognac
- 1er cru de cognac – Réserve
It was a magnifique event to kick off the holiday season !Share: