Grilled tuna tart and Camus Ile de Ré Double Matured Cognac

The idea of matching Cognac with any food other than chocolate is still regarded as unconventional - even more so in the case of fish - but I promise you this pairing, the first course at a lunch at Camus, would have blown you away.

The cognac was an unusual one to start with - the Camus Ile de Ré Double Matured Cognac which is produced from grapes grown on this fashionable small island just off France’s western coast, the most westerly region of the Cognac appellation.

Apparently the grapes have a higher than usual iodine content which accounts for the slighty salty, maritime character of the cognac, which was accentuated by being served frozen. (Which sounds like sacrilege but is très à la mode in the region.)

The dish was also unusual: a crisp pastry base topped with (I think) an anchovy paste, braised fennel, crushed olives and seared tuna with a sea urchin dressing and a cascade of beautifully fresh peppery leaves. Hard to describe but absolutely delicious and the most perfect match with the fragrant iced spirit.

If I come across a more clever or imaginative pairing this year I’ll be lucky.

To find out more about the Cognac pairing event I went to read my blog post.