Recipes

The classic New Orleans tableside flambéed coffee — cognac and Curaçao with citrus peel, spices, and sugar set ablaze, then extinguished with a stream of strong black coffee.

Thinly pounded chicken breasts spread with a ground chicken-cognac mousse, rolled and poached, then chilled and sliced onto croutons with a spoonful of fruit chutney.

Traditional steamed Christmas plum pudding with dried fruit, spices, and cognac — made 4 days ahead and flambéed at the table.

A silky, luxurious room-temperature mousse of pureed Grade A foie gras with cognac, cream, and finely chopped black truffles, served with toast points.

Boned veal loin rolled around thin slices of Fontina cheese and shaved black truffle, roasted to medium-rare, and served with a morel mushroom and Cognac reduction.