Cognac 1858 Maison Larue
Provenance: Sotheby's Paris, 11/11/1998
|Fill level||Top shoulder|
Renowned throughout the world, the production of Cognac has been regulated by its very own AOC since 1909. Only liqueurs from eaux-de-vie made from crus from the controlled appellation area of Cognac can be labelled as such. This liqueur must be distilled and aged on-site in compliance with authorised techniques: double distillation in a copper Charentais still, ageing in oak barrels for a set minimum ageing period.
A good Cognac is subjected to a complex manufacturing process. It is never made from the eau-de-vie of a single cru, but from a `marriage' of eaux-de-vie that vary in age and cru - some as old as a hundred. To establish the age of a Cognac, only the number of years spent in oak casks or barrels are taken into account. As soon as an eau-de-vie is decanted into a glass recipient, it ceases to age. The longer it is left to age, the more a Cognac gains in complexity, fragrance, aromas and taste (spiced, pepper and cinnamon flavours).
Please note that only Cognacs made exclusively from Petite and Grande Champagne (50% minimum) can use the "Fine Champagne" appellation.
Restaurant LaRue(We currently have no information available on this brand)
(1865-1934), regarded as one of the greatest French chefs. During his career, he cooked at the Cafe Anglais, Paillard, Claridges in London, Larue, and in L'Ermitage in Moscow. He was head chef to the Tsar, the Emperor of Austria, and President Woodrow Wilson.
The restaurant Larue, at the corner of Rue Royale and Place de la Madeleine, was taken over by Edouard Nignon in 1908. Before this Nignon worked as a chef at Cafe Anglais, Lapérouse, Paillard, he opened the Claridge in London and the Hermitage in St. Petersburg, and directed 120 cooks at the Moscow Metropole Hotel. Recognized by specialists as the father of modern cuisine, Edouard Nignon remains unknown to the general public. Nignon who receives "Tout Paris" at his table, is a star in monarchist, Bonapartist, nationalist and aristocratic circles and with the members of the French Academy. His nephew by marriage Célestin Duplat, married to a niece of Madame Nignon, directs the kitchens. Nignon says about him "He was at my side in Moscow and other important houses so that I can testify to his professional knowledge."
In 1922 Edouard Nignon is hospitalized to undergo the removal of a kidney, he is 57 years old, and his health problems lead him to death. With his nephew and head of cuisine Célestin Duplat the establishment is in good hands. In 1933 Larue is honored by three Michelin stars and will keep them until the war. After the second world war, the restaurant is not able to revive its pre-war grandeur. Larue and its famous cave were sold. The image shows the restaurant Larue near Place de la Madeleine, closed before being sold, in Paris in 1954. The auction of wine bottles from the wine cellar began starting May 11, 1954. Famous brandies from the Larue wine cellar are the 1858 Cognac Maison Larue and the 1845 Armagnac Restaurant Larue