Category: Flavoring - Flambé - Sauces
Armagnac is an eau-de-vie from the natural alcoholic fermentation and the distillation of wines that stem from the protected designation of origin in the southwest of France.
Chef Louis Armagnac is equally complimentary to both meat and fish and is one of the preferred alcohols to flambé your dishes.
Please contact us to find out available packing sizes.
For professional use only.
- Dublin bay prawns cooked with Armagnac
- Duck confit & its Armagnac and cep sauce
- Armagnac caramelized apple pie