As much as liquor makers might try, we're still not convinced the idea of pairing spirits with food will catch on. The latest attempt is by Courvoisier, which threw a dapper dinner at the Four Seasons' Peak Suite on Friday night. Banking on its heritage as Napoleon's cognac, the organisers even dressed the wall with various portraits of the French Bonaparte.

On hand to reiterate the myth during dinner was Courvoisier's master blender, Jean-Marc Olivier, who also introduced a new limited-edition blend called Succession J.S. It will be selling in a wooden case replicating Napoleon's 'chest of secrets', a historic crate held in the cognac label's chateau in France. 'For us, it's very important that the product represents our heritage,' Olivier said.

For the VIP meal, Olivier even cracked open a bottle more than 50 years old for tasting. In all honesty though, they might as well serve frozen fish and chips instead of foie gras because the powerful cognac overwhelmed our unrefined taste buds. 'We can enjoy cognac with food,' the master blender argued. 'It's just a matter of finding the right associations of taste and intensity of flavours. But you can enjoy it any time. In a club, mixing it with a little ginger ale can be perfect. For me, after dinner remains the right moment.' Now you tell us.