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The cuisine at Brasserie Cognac is generous in flavors, firmly anchored in the basics of French brasserie dishes, yet fashioned with a modern and sophisticated twist. Some of Chef Florian Hugo’s unique and exciting creations are Cod Fish with Champagne and Caviar Sabayon, Lobster and Foie Gras Tart or the Tartar Royal of Corn-fed Filet Mignon with Caper Berries and Dijon Mustard. 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.
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