Brasserie Cognac

Website www.cognacrestaurant.com

Brasserie Cognac

 

Address: 1740 Broadway (at 55th Street) New York, NewYork 10019

Phone: 212.757.3600

Proprietors: Vittorio Assaf
Fabio Granato
(The team behind Geisha and the Serafina restaurants)
Executive Chef: Florian Hugo

General Manager Roberto Manfé

Sommelier: Alessandra Rotondi

Architect/Designer Julius Babilonia

Hours of Operation: Sunday -Thursday
11:30am -12midnight
Friday-Saturday
11:30am – 1am

Seating total 150, including Cognac private room

Cheese Counter featuring up to 40 cheese selections from Artisanal, available for retail

Bakery & Rotisserie offering baked goods and rotisserie chicken for take out

Signature Menu Items: Leeks Vinaigrette
Lobster Bisque
Blanquette de Veau
Lobster Flambé
Tartare Royal
Cheese Soufflé
Profiteroles
Lemon Tart
Chocolate Soufflé

Credit Cards Accepted: American Express, Visa, Mastercard

Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Cafe, Counter Seating, Delivery, Full Bar, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome (corkage fee applies), Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine, Wine Bar

Public Transit: N, R, Q & W trains to the 57th Street Station.
Parking: Street Parking
Private Party Contact: Roberto Manfe (212) 757-3600

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REVIEW

By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.

NY has a new Brasserie and it’s a good one! Brasserie Cognac is an attractive space with a faux tin ceiling, comfortable burgundy velour banquettes, a large communal table, a private Cognac room, Cheese Counter featuring up to 40 cheese selections (available for retail) as well as a Bakery & Rotisserie offering baked goods and rotisserie chicken for take out. The wine and cognac inventory has been painstakingly assembled by Mr. Assaf and Sommelier Alessandra Rotondi. Eighty percent of the offerings are of French origin, including first-growth Bordeaux sold by the glass. There are 102 varieties of cognac available, and four beers on draught.

Executive Chef

Florian Hugo, a direct descendant of the writer Victor Hugo, worked for 8 years under the tutelage of Alain Ducasse in Paris, London an Monte Carlo. Signature Menu Items include delicious

Leeks Vinaigrette (pictured above), remarkably thin slices of cold veal roast with egg, pickles and herbs sauce, and outstanding duck rillettes. Entrees are classy and the chef excels at such seafood preparations as

black cod with asparagus, oyster mushrooms, caviar and champagne sabayon (above) grilled lobster in the shell, flambéd with cognac, accompanied by truffled celery purée that is a masterpiece. (above). Not everything is perfect: TARTARE DE FILET DE BOEUF lacked a vibrant red color and BLANQUETTE DE VEAU was not up to the preceding dishes. Still, Brasserie Cognac is a work in progress and like any restaurant that strives for excellence, will improve in the weeks to come.

Drink the La Caravelle Brut Premier Cru Champagne NV (a best value that should be sold by the glass) and Look for daily specials and a chocolate soufflé that will be added to the menu soon.

Copyright 2008 By Punchin International. All Rights Reserved.

Floating Island

Dinner Menu (Subject to Change)

FLORIAN V. HUGO, EXECUTIVE CHEF
ASSIETTE DE FROMAGES
assorted ripened cheese selection
from our counter….18

SIDES $8
Potato Purée
French Fries or Matchstick Fries
Gratin Dauphinois of Potatoes
Haricots Verts with Shallots
Tian of Zucchini and Tomatoes
Braised Seasonal Vegetables

MAIN COURSES
COCOTTE DE LÉGUMES
braised seasonal vegetables……………………………………………………………………….20
HAMBURGER
beef filet hamburger with tartar sauce and French fries…………………………………………….21
GRATIN DE MACARONI
ham & cheese with truffles………………………………………………………………………..21
PAILLARD DE VOLAILLE
chicken paillard with shallot purée, frisée salad…………………………………………………..23
SAUMON
broiled salmon with vegetable tian, red wine matelote sauce………………………………………26
POULET À LA BROCHE
flame-roasted free range half- chicken, tarragon sauce, potato purée and haricots verts………….26
STEAK FRITES
pan seared beef sirloin with herbed butter and French fries………………………………………..28
BLANQUETTE DE VEAU
traditional veal stew with basmati rice……………………………………………………………28
LOUP DE MER
baked sea bass, stuffed with scallop mousse, lemon honey sauce……………………………………29
VOL-AU-VENT
with lobster, sautéed foie gras and lobster cream sauce…………………………………………….31
CABILLAUD
black cod with asparagus, oyster mushrooms, caviar, champagne sabayon………………………..32
FILET DE BOEUF FLAMBÉ
beef filet flambé with green peppercorn sauce……………………………………………………..33
HOMARD FLAMBÉ
grilled lobster in the shell, flambé with cognac, truffled celery purée……………………………….35

APPETIZERS & SPECIALTIES
SOUPE À L’OIGNON
with cheese gratinée on country bread………………12
POIREAUX VINAIGRETTE
leeks with shallot marmalade,
walnuts and grain mustard…………………………..13
CROQUE-MONSIEUR
with ham, cheese and salad ………………………..14
MOULES MARINIÈRE
mussels with white wine, shallots, light cream, parsley…..14
POULPE & SEICHE
grilled, marinated octopus, tomato-tapenade
fondue, fried squid……………………………………15
BISQUE DE HOMARD
lobster bisque with mushrooms……………………..16
VEAU “ GRIBICHE”
veal roast slices with egg, pickles and herbs sauce……16
POMMES ET TRUFFES
warm truffled potatoes, fresh herbs
and champagne vinegar………………………………16
TARTARE DE FILET DE BOEUF
beef filet tartare with matchstick potatoes………….20
SOUFFLÉ AU FROMAGE
cheese soufflé with bitter greens salad (25 minutes)…..18

GOUGÈRES
basket of cheese puffs………………………………8
with duck rillettes and celery rémoulade and pickles…..15
CHARCUTERIE
SALADS
SALADE VERTE
mixed greens with shallot vinaigrette………………..10
ROQUETTE ET FENOUIL
arugula, fennel, oranges and honey vinaigrette……..12
ÉPINARDS & AVOCAT
spinach, avocado, roasted pine nuts,
white balsamic vinaigrette……………………………14
SALADE NIÇOISE
haricots verts, tomatoes, tuna and olives……………14
CÉSAR AU CAVIAR
bibb lettuce with caviar dressing and croutons………16
SALADE “COGNAC”
endive, mesclun, spiced walnut, cognac vinaigrette…16

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Lunch Menu (Subject to Change)

 

FLORIAN V. HUGO, EXECUTIVE CHEF
ASSIETTE DE FROMAGES
assorted ripened cheese selection
from our counter….18
SIDES $7
Potato Purée
French Fries or Matchstick Fries
Gratin Dauphinois of Potatoes
Haricots Verts with Shallots
Tian of Zucchini and Tomatoes
Braised Seasonal Vegetables
APPETIZERS & SPECIALTIES
SOUPE À L’OIGNON
with cheese gratinée on country bread………………..11
POIREAUX VINAIGRETTE
leeks with shallot marmalade,
walnuts and grain mustard…………………………..12
BISQUE DE HOMARD
lobster bisque with mushrooms…………………………13
POULPE & SEICHE
grilled, marinated octopus,
tomato-tapenade fondue, fried squid………………..14
VEAU “GRIBICHE”
veal roast slices with egg, pickles and herbs sauce…….14
SALADS
SALADE VERTE
mixed greens with shallot vinaigrette………………….9
ROQUETTE & FENOUIL
arugula, fennel, oranges and honey vinaigrette………11
SALADE “COGNAC”
endive, mesclun, spiced walnut, cognac vinaigrette….15
SALADE HÂCHÉE
chopped market vegetables and feta cheese…………..14
CÉSAR AU CAVIAR
bibb lettuce with caviar dressing and croutons……….13
ÉPINARDS & AVOCAT
spinach, avocado, roasted pine nuts,
white balsamic vinaigrette……………………………12
MAIN COURSES
HAMBURGER
beef filet hamburger with tartar sauce and French fries………………………………………..18
CROQUE-MONSIEUR
with ham, cheese and salad…………………………………………………………………….18
COCOTTE DE LÉGUMES
braised seasonal vegetables……………………………………………………………………..19
MOULES MARINIÈRE
mussels with white wine, shallots, light cream, parsley and French fries………………………19
PAILLARD DE VOLAILLE
chicken paillard with shallot purée and frisée salad……………………………………………19
SALADE DE POULET
marinated chicken, apples, celery and honey vinaigrette………………………………………20
SALADE NIÇOISE
haricots verts, tomatoes, olive and tuna…(appetizer. 13)…………………………………….21
GRATIN DE MACARONI
ham and cheese with truffles……………………………………………………………………21
TARTARE DE FILET DE BOEUF
beef filet tartare with matchstick potatoes……………………………………………………..22
SAUMON
broiled salmon with vegetable tian, red wine matelote sauce………………………………….23
POULET À LA BROCHE
Flame-roasted free range half-chicken, tarragon sauce, potato purée and haricots verts………24
STEAK FRITES
pan seared beef sirloin with herbed butter and French fries……………………………………24
BLANQUETTE DE VEAU
traditional veal stew with basmati rice…………………………………………………………26
VOL-AU-VENT
with lobster, sautéed foie gras and lobster cream sauce………………………………………..29
CABILLAUD
black cod with asparagus, oyster mushrooms, caviar, champagne sabayon…………………..29
FILET DE BOEUF
pan seared filet of beef with pepper sauce……………………………………………………..29
Your choice of SALADE VERTE or GOUGÈRES or
SOUPE À L’OIGNON
choice of PAILLARD DE VOLAILLE or
CROQUE-MONSIEUR or MOULES MARINIÈRES
2 COURSE PRIX-FIXE $24.95
and
SOUFFLÉ AU FROMAGE
cheese soufflé with bitter greens salad (25 minutes)…..18
GOUGÈRES
basket of cheese puffs………………………………8
with duck rillettes and celery rémoulade and pickles…..15
CHARCUTERIE

 

 

 

 

Typical Menu Subject To Change

Appetizers
Soupe a L’oignon with cheese gratinée on country bread 11.00

Bisque De Homard lobster bisque with mushrooms 16.00

Poireaux Vinaigrette braised leeks with shallot marmalade, walnuts and grain mustard 12.00

Pommes Et Truffes warm truffled potatoes with champagne vinegar and fresh herbs 16.00

Poulpe grilled, marinated octopus, with tomato, basil and tapenade fondue 15.00

Moules Marinière mussels, white wine, shallots, light cream and parsley 14.00

Croque-Monsieur grilled ham and cheese sandwich 16.00

Veau “Gribiche” roast veal slices with egg, pickles and herbs sauce 16.00

Tartare beef filet tartare with matchstick potatoes 20.00

Salads
Salade Verte mixed greens with shallot vinaigrette 9.00

Roquette arugula. fennel, oranges and honey vinaigrette 12.00

Salade “Cognac” endive, mesclun, spiced walnut, cognac vinaigrette 15.00

Epinards spinach, avocado, roasted pine nuts and white balsamic vinaigrette 12.00

Salade Hachée chopped salad with market vegetables 15.00

César Au Caviar bibb lettuce with caviar dressing and croutons 16.00

Salade Niçoise haricots verts, tomatoes, olive and tuna
appetizer. 13.00

main course 21.00

Gougères basket of cheese puffs 8.00

Soufflé Au Fromage cheese soufflé with bitter greens salad (25 minutes) 18.00

Charcuterie with duck rillettes and celery rémoulade 15.00

Main Courses
Cocotte De Légumes braised seasonal vegetables. 19.00

Gratin De Macaroni ham, cheese and truffles 23.00

Vol-au-vent with lobster, sautéed foie gras and lobster sauce. 29.00

Saumon broiled salmon with vegetable tian, red wine matelote sauce 24.00

Cabillaud black cod with asparagus, oyster mushrooms, caviar and champagne sabayon 30.00

Loup De Mer baked sea bass, stuffed with scallop mousse, lemon honey sauce 28.00

Homard Flambé grilled lobster in the shell, flambé with cognac, truffled celery purée 35.00

Paillard De Volaille chicken paillard with shallot purée, confit lemon and frisée salad 19.00

Hamburger beef filet hamburger with roquefort and french fries. lunch only 18.00

Poulet a la Broche flame-roasted free range chicken with tarragon sauce, potato purée and haricots verts. 24.00

Blanquette De Veau creamy veal stew with basmati rice 26.00

Steak Frites pan-seared beef sirloin with herbed butter and french fries. 24.00

Filet De Boeuf beef filet flambé with green peppercorn sauce 32.00

Sides $7
Potato Purée
French Fries Or Matchstick Fries
Gratin Dauphinois Of Potatoes
Haricots Verts With Shallots
Tian Of Zucchini And Tomatoes
Braised Seasonal Vegetables

Assiette De Fromages assorted ripened cheese selection from our counter.

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Background

Along with the Temple of Dendur at the Metropolitan Museum and the Temple of Knowledge at the Public Library, New York now boasts a Temple of Cognac – the new Brasserie Cognac de Monsieur Ballon.

“Cognac is a mysterious elixir whose healing and enriching properties are vastly underappreciated”, says Vittorio Assaf. “We hope to expand awareness with cognac tastings and a cognac school.”

Assaf and Fabio Granato are co-owners of the new establishment. They also co-own six Italian restaurants in Manhattan, Serafina, and the Japanese restaurant Geisha (with Eric Ripert’s mentorship).

The Executive Chef is Florian Hugo, a direct descendant of the writer Victor Hugo. Florian was privileged to work for 8 years under the tutelage of Alain Ducasse in Paris, London, Monte Carlo and New York. In addition to the classics of brasserie cuisine – such as poulet rôti, blanquette de veau, vol-au-vent and soupe à l’oignon gratinée – Chef Florian will serve lobster as well as filet mignon flambéed with cognac at tableside at dinner.

The polar stars for Brasserie Cognac will be: (1) incorporating only the highest quality ingredients available; (2) pleasing the guests with friendly and professional attention; and (3) maintaining felicitous price points, with no menu item costing over $35.

Located at the corner of Broadway and 55th street, Brasserie Cognac features vaulted tin ceilings, a zinc bar fabricated in France and a private dining room with hand-painted Romantic murals. The architect/designer is Julius Babilonia, former associate of David Rockwell.

The wine and cognac inventory has been painstakingly assembled by Mr. Assaf and Sommelier Alessandra Rotondi. Eighty percent of the offerings are of French origin, including first-growth Bordeaux sold by the glass. There are 102 varieties of cognac available, and four beers on draught.

An adjacent bakery/rôtisserie with a separate entrance will purvey throughout the day freshly baked croissants and baguettes, as well as café au lait and free-range roasted chickens. Inside the brasserie, a cheese and charcuterie counter will showcase up to 40 varieties of fromages.

Rita Jammet, who owned the legendary La Caravelle with her husband André, has agreed to come on board as Executive Consultant to help orchestrate the launch of Brasserie Cognac.

As goal and inspiration, Brasserie Cognac has chosen as its motto, “Toujours la fête”.