Armagnac enjoys international recognition thanks to the Company of the Musketeers of Armagnac whose goal is to promote the image of Gascony and its products in more than 75 countries (Norway, United States, England, Italy, Spain, Russia, Indonesia, Thailand, Vietnam…). Over 3,500 members rub shoulders around Gascon meals flooded with Armagnac. Among them: cyclists Alexandre Vinokourov and Bernard Hinault, actors Leonardo DiCaprio and John Malkovich, the King of Norway, Prince Albert of Monaco and billionaire George Soros.

Highlighting local products, Gascon cuisine is one of the pillars of French cuisine. It owes its originality to an ancestral tradition of cooking with fat, in particular with duck and goose fat. Gascon cuisine is characterized by duck, foie gras, salted ham, game, birds such as the ortolan (although today prohibited to hunt) and local vegetables like the famous sweet Gascony pepper and many varieties of mushrooms. The longevity of the Gascons, despite a diet rich in fat, constitutes the French paradox. Research by scientists at the University of Bordeaux led by Nicholas Moore suggests that Armagnac has health benefits, finding moderate consumption may help protect against heart disease and obesity. The region in southwestern France, where Armagnac is produced, has one of the lowest rates of cardiovascular disease in the world.

Armagnac goes particularly well with the Gascon cuisine. Young Armagnacs are used for flaming sauces (shellfish, meats, pastries). A dash of Armagnac can even replace vinegar in a vinaigrette. They go perfectly with blue-veined cheeses (fourme, roquefort) while old Armagnacs go particularly well with guinea fowl, duck breast with honey, porcini omelette, as well as with fruit-based desserts like tarte tatin, pear charlotte, candied oranges and chocolate-based desserts such as black forest, chocolate mousse… The sugar in the dessert softens the liveliness of the brandy. Coffee can emphasize the aromas associated with the aging of Armagnac (woody, toasted, smoked, roasting, coffee, cocoa, etc). An old Armagnac with fine aromas will prolong the delicacy and finesse of a Kenyan coffee. A young and vigorous Armagnac will marry with the power of an Ethiopian coffee. The bitterness of the coffee "erases" the acidity of the brandy and reinforces the impression of mellowness. Let us not forget the digestive virtues of Armagnac. And for cigar lovers, the combination of the two is extremely delightful.