{"id":26784,"date":"2026-04-21T22:43:41","date_gmt":"2026-04-21T20:43:41","guid":{"rendered":"https:\/\/leblogaroger.eu\/?p=26784"},"modified":"2026-04-22T07:11:53","modified_gmt":"2026-04-22T05:11:53","slug":"gastronomic-waves-ed-2-cognac-prunier","status":"publish","type":"post","link":"https:\/\/leblogaroger.eu\/index.php\/2026\/04\/21\/gastronomic-waves-ed-2-cognac-prunier\/","title":{"rendered":"Gastronomic waves ed. #2 \/ Cognac Prunier"},"content":{"rendered":"\n

Il y a quelques semaines, je re\u00e7ois un message particuli\u00e8rement sympa de notre ami Pieter de chez Malternative, avec ce genre de ton qui donne imm\u00e9diatement le sourire avant m\u00eame d\u2019avoir fini la lecture. Il m\u2019explique qu\u2019il remet le couvert avec la deuxi\u00e8me \u00e9dition de ses Gastronomic Waves<\/strong>, un \u00e9v\u00e9nement o\u00f9 les spiritueux rencontrent la haute cuisine, pens\u00e9 pour faire voyager les sens autant que les id\u00e9es.<\/p>\n\n\n\n

L\u2019\u00e9dition approche \u00e0 grands pas, et il me glisse que cela lui ferait vraiment plaisir de m\u2019y voir cette ann\u00e9e. Une invitation qui ne tombe clairement pas dans l\u2019oreille d\u2019un sourd, bien au contraire.<\/p>\n\n\n\n

Et pour \u00eatre honn\u00eate, la r\u00e9ponse s\u2019est presque impos\u00e9e d\u2019elle-m\u00eame : non seulement l\u2019id\u00e9e est belle sur le papier, mais en plus, \u00e7a me faisait d\u00e9j\u00e0 tr\u00e8s envie de venir partager ce moment, d\u00e9couvrir les accords, les cr\u00e9ations, et cette ambiance o\u00f9 chaque assiette semble raconter une histoire en parall\u00e8le du verre.<\/p>\n\n\n\n

Bref, une invitation qui coche toutes les bonnes cases\u2026 et une date d\u00e9j\u00e0 entour\u00e9e en gras dans l\u2019agenda.<\/p>\n\n\n\n

Et pour cette deuxi\u00e8me \u00e9dition, ce sera en compagnie des Cognac Prunier<\/strong> que cela se fera. Le moment id\u00e9al pour d\u00e9couvrir certaines expressions de cette v\u00e9n\u00e9rable maison de n\u00e9goce et d’embouteillage de cognac.<\/p>\n\n\n\n

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La Maison Prunier<\/strong> est l\u2019une, si ce n\u2019est la plus ancienne maison de Cognac encore en activit\u00e9 aujourd\u2019hui. Son histoire d\u00e9bute en 1769, et elle traverse les si\u00e8cles avec une continuit\u00e9 rare dans ce monde.<\/p>\n\n\n\n

Nous en sommes d\u00e9sormais \u00e0 la dixi\u00e8me g\u00e9n\u00e9ration, incarn\u00e9e par St\u00e9phane Burnez<\/strong>, et la onzi\u00e8me qui s\u2019installe doucement avec ses deux filles, d\u00e9j\u00e0 bien ancr\u00e9es dans l\u2019univers de cette entreprise familiale.<\/p>\n\n\n\n

Une maison \u00e0 taille humaine, une vingtaine de collaborateurs seulement, mais une m\u00e9moire et un savoir-faire qui, eux, s\u2019\u00e9tendent sur plus de deux si\u00e8cles et demi.<\/p>\n\n\n\n

Maison de pur n\u00e9goce, Prunier s\u2019appuie sur un r\u00e9seau de petits producteurs locaux avec lesquels elle tisse des liens de confiance durables. Bon nombre de ces eaux-de-vie finissant dans les chais de vieillissement de la maison.<\/p>\n\n\n\n

\u00c0 cela s\u2019ajoute une autre particularit\u00e9 : la passion presque obsessionnelle de St\u00e9phane pour la recherche de belles pi\u00e8ces. Lorsqu\u2019un f\u00fbt attire son attention, il n\u2019h\u00e9site pas \u00e0 aller jusqu\u2019au bout pour le rejoindre \u00e0 la collection. M\u00eame logique pour certaines Dame-Jeanne soigneusement s\u00e9lectionn\u00e9es, qui viennent enrichir progressivement un stock \u00e9clectique, issu de diff\u00e9rentes appellations.<\/p>\n\n\n\n

De cette d\u00e9marche patiente et instinctive na\u00eet un chai Paradis particuli\u00e8rement riche, vivant, fa\u00e7onn\u00e9 au fil des rencontres et des coups de c\u0153ur.<\/p>\n\n\n\n

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La soir\u00e9e se d\u00e9roule dans un tr\u00e8s beau restaurant situ\u00e9 en plein centre d\u2019Hasselt, dans le Limbourg belge. Face \u00e0 lui, une petite marina s\u2019\u00e9tire paisiblement le long du canal Albert, donnant un c\u00f4t\u00e9 tr\u00e8s agr\u00e9able et reposant.<\/p>\n\n\n\n

C\u2019est l\u00e0, au Taratata<\/a>, que s\u2019installe le d\u00e9cor de cette belle parenth\u00e8se gourmande et pleine de d\u00e9couvertes.<\/p>\n\n\n\n

Au menu, 6 r\u00e9f\u00e9rences de nos amis Charentais de la journ\u00e9e et 5 accords propos\u00e9s par le chef et Pieter, afin de se marier au mieux avec les cr\u00e9ations de chez Prunier.<\/p>\n\n\n\n

Nous aurons droit pour commencer \u00e0 un chouette cocktail \u00e0 base de liqueur d’Orange<\/a><\/strong> qui \u00e9tait tr\u00e8s r\u00e9ussi, tr\u00e8s frais, agrumes (forc\u00e9ment)<\/em> et agr\u00e9able. Le tout accompagn\u00e9 de quelques amuses-bouches truffes\/poisson\/viande, du meilleur effet \ud83d\ude0b<\/p>\n\n\n\n

Ensuite, nous passons \u00e0 table avec un gin revisit\u00e9, \u00e0 base de B&S<\/a><\/strong>, pour \u00ab\u00a0Brandy & Soda\u00a0\u00bb, un cognac 100% folle blanche de +- 6 ans d’\u00e2ge pr\u00e9vu pour la mixologie.<\/p>\n\n\n\n

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S’en suivra l’hyper \u00e9l\u00e9gant 20 ans<\/a><\/strong>, assemblage d’eaux-de-vie de minimum deux d\u00e9c\u00e9nies issues de Grande Champagne, qui est un exemple d’\u00e9l\u00e9gance et de finesse…vraiment un superbe produit qui se mariera \u00e0 merveille avec notre Cabillaud \/ asperges vertes et Craquelin de polenta<\/p>\n\n\n\n

Ensuite, petite anecdote savoureuse : St\u00e9phane, n\u00e9 \u00e0 Namur, tenait absolument \u00e0 retrouver un clin d\u2019\u0153il \u00e0 ses racines belges \u00e0 table, et plus pr\u00e9cis\u00e9ment une bonne croquette bien de chez nous.<\/p>\n\n\n\n

Il sera servi au-del\u00e0 de ses attentes avec une Croquette de Comt\u00e9, queue de b\u0153uf, oignons aigre-doux et morilles, accompagn\u00e9e d\u2019une sauce XO Prunier.<\/p>\n\n\n\n

Et cette sauce\u2026 disons simplement qu\u2019elle \u00e9tait crev\u00e9 bonne et que je serai bien reparti avec un bidon de 3 litres sous le bras. Une vraie claque gourmande. Le tout accompagn\u00e9 d’une Borderie de 1975<\/a><\/strong>, bien fruit\u00e9e et parfum\u00e9e… accord au top encore une fois.<\/p>\n\n\n\n

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Enfin, les deux derni\u00e8res r\u00e9f\u00e9rences faisaient honneur \u00e0 des cognacs pour les moins costauds… un Fin Bois de 1976<\/a><\/strong> titrant un gros 59% d’alcool ainsi qu’une Petite Champagne 1989<\/a><\/strong> qui atteint les 60%<\/p>\n\n\n\n

Autant vous dire que servir cela avec un agneau, panisse de pois chiches, artichaut et fenouil, cr\u00e8me de dattes Medjool et ail des ours \u00e9tait une rudement bonne id\u00e9e, tant la force du cognac se mariait \u00e0 merveille avec les ar\u00f4mes puissants de l’agneau. Encore une toute belle r\u00e9ussite.<\/p>\n\n\n\n

Et le dessert…bon sang que ce dessert \u00e9tait dantesque avec de la rhubarbe, cr\u00e9meux aux herbes vertes, graines de pavot glac\u00e9es et mousse au chocolat blanc. Un dessert o\u00f9 le c\u00f4t\u00e9 herbac\u00e9 ressortait \u00e0 merveille, sans aucune impression de trop sucr\u00e9. Magnifique.<\/p>\n\n\n\n

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Bref, une soir\u00e9e suspendue, hors du rythme habituel, o\u00f9 j\u2019ai eu la chance d\u2019avoir St\u00e9phane \u00e0 mes c\u00f4t\u00e9s. Un moment privil\u00e9gi\u00e9 pour l\u2019\u00e9couter partager ses anecdotes, ses souvenirs et ses r\u00e9flexions sur l\u2019univers du cognac, avec cette mani\u00e8re bien \u00e0 lui de relier les histoires aux ar\u00f4mes.<\/p>\n\n\n\n

Un grand merci \u00e0 Pieter et \u00e0 sa femme pour l\u2019invitation, ainsi qu\u2019\u00e0 la Maison Prunier pour ces belles d\u00e9couvertes.<\/p>\n","protected":false},"excerpt":{"rendered":"

Il y a quelques semaines, je re\u00e7ois un message particuli\u00e8rement sympa de notre ami Pieter de chez Malternative, avec ce genre de ton qui donne imm\u00e9diatement le sourire avant m\u00eame d\u2019avoir fini la lecture. Il m\u2019explique qu\u2019il remet le couvert avec la deuxi\u00e8me \u00e9dition de ses Gastronomic Waves, un \u00e9v\u00e9nement Voir plus…<\/a><\/p>\n","protected":false},"author":1,"featured_media":26787,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-26784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reportage"],"yoast_head":"\nGastronomic waves ed. #2 \/ Cognac Prunier -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/leblogaroger.eu\/index.php\/2026\/04\/21\/gastronomic-waves-ed-2-cognac-prunier\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronomic waves ed. #2 \/ Cognac Prunier -\" \/>\n<meta property=\"og:description\" content=\"Il y a quelques semaines, je re\u00e7ois un message particuli\u00e8rement sympa de notre ami Pieter de chez Malternative, avec ce genre de ton qui donne imm\u00e9diatement le sourire avant m\u00eame d\u2019avoir fini la lecture. 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