How to Cook with Cognac with Chef Florian Hugo at Brasserie Cognac
Description:Learn how to melt beef tenderloin like lemon-cream butter. Hugo proves that Cognac is not only an aperitif, but also an excellent addition to sauces and a perfect way to combine the food business with pleasure!
Visit http://www.behindtheburner.com for more tips, tricks, and techniques lighting the culinary world on fire!(4:25)