1747 Cognac Grande Champagne Restaurant Larue
1747 Cognac Grande Champagne Restaurant Larue
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1747 Clos de Griffier Cognac - Grande Champagne, from Family Nignon's Caves and LaRue Restaurant. Made with Pre-Phylloxera grape varieties. This is a special edition Cognac, honoring the heritage of vineyards in Grande Champagne. Crafted with Pre-Phylloxera grape varieties, it's steeped in generations of tradition.
One of the most fashionable restaurants in Paris during the Jazz Age was Larue, which was renowned for its excellent cuisine that had a Russian twist.
Larue Restaurant was opened in 1886 and belonged to the Duke of Uzès. Situated at 27 Rue Royal, it was in a sense where Paris began at the head of the Grand Boulevards which flowed away from Larue’s corner in the place de la Madeleine forming a mighty arc that enclosed in its sweep four
At first, Larue was not regarded too highly, and it did not rise to any great distinction until it was bought by Edouard Nignon in 1908. From this date and thereafter, it became highly regarded as one of the best places to eat in Paris and some of its more noticeable clients were politicians such as Clemenceau, Grévy, and Briand.
Edouard Nignon was born in 1865 and became an apprentice at Cambronne Restaurant at the age of 9. A year later he joined Monier Restaurant, where he learned to read and write and spent some time in Angers and Cholet, he arrived to Paris, where he assisted famous chefs and eventually became a chef himself. It was said that he graduated from the kitchens of such renowned establishments as the Maison d’Or, Cafe Anglais, Paillards, and the Cafe de Paix. From 1894 to 1901 Nignon worked as the chef at Claridge’s in London.
Sometime after 1900, Nignon and his nephew Célestin Duplet became chefs to Russian noblemen and the Court of the Tsars in St. Petersburg and became adept at Russian cuisine. Nignon also spent some time in Austria and cooked for Franz Joseph I of Austria. On acquiring Larue’s Nignon and Duplet made a determined effort to popularise Russian food and they introduced many Russian dishes including Bortsch and quail a la Souvaroff.
Nignon is also credited with inventing the beuchelle tourangelle, a veal kidney and rice stew inspired by the Austrian beuschel stew and because of his interested in unusual taste combinations, created oysters with camembert and homard a la dinardaise, a lobster salad with a trio of truffles, mustard and pickles.
Category: Cognac
Brand: Clos de Griffier
Vintage: 1747
Alcohol %:40
Volume L: 0.7
Pack Size: 1 x 70cl
Duty Status: EU Vat
Ships: In 5 days
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