Cognac-flavoured mushroom sauce:300 grammes of fresh mushrooms (champignons de Paris)1 tbsp butter1 tbsp flour2 dl milk1 dl cream soy sauce freshly chopped parsley 1 small glass of cognac

Melt some butter in a deep frying pan. Fry the mushrooms lightly, add the flour and stir until all the flour has been evenly distributed. Add themilk and a little soy sauce and cook on "feu doux" for approx. five minutes, then add the parsley, the cognac and the cream. Stir and cook for another couple of minutes depending on how thick you want the sauce to be.If you want a stronger cognac taste, add the cognac later, just before taking the sauce off the stove.

12 hearts of whole scallops
2 tbsp butter
lemon juice, salt, pepper, parsley,
1 small glass of Cognac

Melt the butter in the pan. Add the scallops, salt and pepper and cook for fifteen minutes, stirring frequently. Add the lemon and the Cognac, heat over a low flame for two minutes, and flambé it. Sprinkle with chopped parsley.

Mouclade Charentaise

2kg mussels
1tbsp butter
1tbsp flour, 1tbsp sour cream
1 egg yolk
Juice of half a lemon
Grated garlic
1 glass white Pineau
1 glass Cognac

Clean the mussels, place them in a large dish covered with a mixture of lemon juice, garlic, bouquet garni, Pineau and Cognac. Bring to boil until the mussels open. Remove the mussels. With the cooking liquid, make a light roux and bring to boil. In a separate bowl, mix the egg yolk to the cream and blend little by little to the roux. Add the remainder of the cooking liquid. Mix and pour over the mussels.

The angel's hake

a large chunk of hake (min one Kg)
2 tbsp butter
1 large onion
tomato paste
1 lemon, salt and pepper

2 spoonful Cognac

Rub the hake with the lemon. Peal the onion, cut in thin slices. In a large pan, heat up the butter, place the hake and brown on all sides. Add salt, pepper, the onions, the tomato paste, half a glass of water and the Cognac. Cover and cook for twenty minutes. Serve extra warm.

Cognac Soufflé

3 eggs , 3 tbsp sugar
3 tbsp butter , 2 tbsp Flour
1 cup milk
1 glass Cognac

Heat up the milk with 2 tbsp sugar. In a large pan, warm the butter. Once it reaches a golden shade, add the flour and mix. Pour the heated milk, bring to a boil and cook for 8 minutes. Separate the egg whites from the yolks. Blend the yolks to the mixture. Serve add the glass of Cognac. Beat the whites and incorporate slowly. Pour in a buttered mold. Cook in the preheated oven for twenty minutes. Serve warm.