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Cognac Quotes

Browse 23 quotes about Cognac.

Cognac Quotes

“—Ejima m, ¿qué ocurre? —volvió a preguntar. —En realidad, nada. Nada que sea nuevo —contestó Olanna, con la mirada fija en la botella de coñac sobre la mesa—. Quiero que esta guerra acabe para que él pueda volver. Se ha convertido en otra persona. —Todos estamos en esta guerra, y nos toca a nosotros decidir si nos convertimos o no en otra persona —dijo Kainene.”

“This is based on Sauce Américaine. A classic French sauce, its recipe calls for crushed lobster shells and meat crushed together. And then there's its rich, woody fragrance. I know what it's from now! COGNAC!" *Cognac is a variety of brandy made in Cognac, France. There are many strict requirements the brandy must meet in order to be considered an official cognac.* "I see! When brandy is aged, it absorbs the scents of the wooden casks in which it's stored! That's why this curry has such a strong bouquet of woody aromas... like sandalwood and cedar!" "Yup! That's right, sir. By the way, for this dish I experimented a little... ... and used Napoleon-Grade Cognac, which has even richer scents. There are several grades of cognac, depending on how long it is aged. Napoleon Grade is considered the highest.”

“L'AMUSE-BOUCHE Strawberry Gazpacho served in Chinese Spoons, garnished with Deep-Fried Goat Cheese and Basil L'ENTRÉE Zucchini Cakes with Lemon Prawns and Braised Wild Asparagus, garnished with Edible Flowers OU Cream of Wild Asparagus Soup OU Roasted Cauliflower and Beets with Capers, served over Spinach in a White Wine Lemon Sauce LE PLAT PRINCIPAL Drunk Shrimp, Flambéed in Cognac, served over a Terrine of Tomatoes, Avocado, Strawberries, and Creamy Lemon Risotto OU Confit du Canard, served with Roasted Baby Carrots and Sweet Sautéed Radishes OU Bœuf en Croute with Foie Gras and Mushrooms, served with Grilled Wild Asparagus and Sweet Sautéed Radishes LA SALADE ET LE FROMAGE Strawberries and Wild Asparagus, served over Arugula with a White Wine Vinaigrette Selection of the Château's Cheeses LE DESSERT Crème Brûlée with a Trio of Strawberries and Cognac”

“Jeg henvender mig til disken og spør efter kognak. Manden ved disken forstår mig og sætter ned en flaske. Den har et mig ubekjent mærke, og det står Odessa på den. Tvi! sier jeg; har han ikke andet? Det forstår han ikke. Jeg langer selv op i hylden og finder mig en anden kognakflaske. Den viser sig å være av samme Odessamærke, men har fem stjærner. Jeg ser på den og anskuer den og finder den simpel. Om han ikke har bedre? Det forstår han ikke. Jeg tæller stjærner for ham, at det er fem, og føier til et par selv med blyant. Det forstår han. Han kommer virkelig med en seksstjærnet Odessaflaske. Hvad koster den? Fire og en halv rubel. Og den foregående? Tre og en halv. Det er en rubel pr.stjærne. Men jeg tok allikevel den med fem stjærner, og det viste sig å være en lynende stærk kognak som jeg fik sove av. Og idag er jeg trods alle kloke koners og alle turisters visdom bedre av feberen skjønt jeg drak kognak inat.”

“There was so much going on. I remember a very interesting dinner in the studio of [Robert] Rauschenberg. He had convinced Sidney Janis, Leo Castelli, and a third big gallery man to serve us, the artists, at the table. So they were dressed up as waiters, we were sitting at the table, and they were only allowed to sit down at the end of the table for the cognac. This is not possible now.”

“I have taken more out of alcohol than alcohol has taken out of me.”