Not only are there things that may be flambéed with Cognac, such as lobster or large prawns. With a few drops of Cognac you can delicately transform an excellent sauce into something perfectly sublime.
There are more traditional dishes such as lamb, duck breast, or salmon to which a dash of Cognac adds a final, personal touch. Cognac also combines wonderfully with desserts, but based on each person's preference it may be a classical union, spread daintly over chocolate truffles or with Bavarian cream, or a risky one, with for instance a bit of gingerbread.
With Cognac it is both the spirit and the palate that experience new sensations and unique flavors.
