Brasserie Cognac’s cuisine is generous in flavors, firmly anchored in the basics of French brasserie dishes, yet fashioned with a modern and sophisticated twist. We select the freshest ingredients from the best quality available on the market. Executive Chef Florian V. Hugo’s unique and exciting creations include Stripped Bass with Champagne Sauce, Fine Lobster Bisque, the Tartar Royal of Corn-fed Filet Mignon with Caper Berries and Dijon Mustard and decadent Truffle Croque Monsieur and delicious Tomato and Goat Cheese Tart. Chef Hugo uses Cognac inside a number of recipes, but in addition, Cognac is offered as a pairing to many dishes, including those that tableside flambé. The cuisine at Brasserie Cognac is aiming to please and satisfy New Yorkers’ discerning palates, providing guests with a unique and distinctive experience, surrounded by Brasserie Cognac's energetic atmosphere.
Cuisine
Brasserie Cognac’s cuisine is generous in flavors, firmly anchored in the basics of French brasserie dishes, yet fashioned with a modern and sophisticated twist. We select the freshest ingredients from the best quality available on the market. Executive Chef Florian V. Hugo’s unique and exciting creations include Stripped Bass with Champagne Sauce, Fine Lobster Bisque, the Tartar Royal of Corn-fed Filet Mignon with Caper Berries and Dijon Mustard and decadent Truffle Croque Monsieur and delicious Tomato and Goat Cheese Tart. Chef Hugo uses Cognac inside a number of recipes, but in addition, Cognac is offered as a pairing to many dishes, including those that tableside flambé. The cuisine at Brasserie Cognac is aiming to please and satisfy New Yorkers’ discerning palates, providing guests with a unique and distinctive experience, surrounded by Brasserie Cognac's energetic atmosphere.
