Recipes for Epicurean people: the Avocado toast with Cointreau

09/16/2022 - Do you know what avocado toast is ? Discover the video of starred Chef Pascal Favre d’Anne : a recipe with scampi and avocado, flavored with Cointreau.

DISCOVER THE VIDEO
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Recipes for Epicurean people: 12 VIDEOS to discover!

09/08/2022 - The star chef, Pascal Favre d’Anne, cooked for you 12 new recipes flavoured with Cointreau® liqueur, St Rémy® brandy, Mount Gay® rum or Belle de Brillet® pear liqueur. 12 videos that we’ll have the pleasure of showing you in the weeks to come!  See you on Friday, September 16 to discover the Toast Avocado flavoured with Cointreau®.

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Recipe for Epicurean people: prepare a delicious Cointreau Tiramisu in few minutes!

08/24/2022 - Thank to Otto Tay, World Pastry Champion, to share with us the recipe video of its Cointreau Tiramisu. Enjoy!!

SEE THE VIDEO
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Recipe for Epicurean people: Cointreau profiterole tartlet in video!

08/17/2022 - Composed of almond shortcrust pastry, small puffs filled with Cointreau light cream and chocolate sauce, this tartlets revisit the traditional recipe of Profiterole, an initiative by MOF pastry, Jean-Michel Perruchon.

SEE THE VIDEO
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Recipe for Epicurean people: a summer verrine!

07/13/2022 - Gambas, crunchy vegetable tartare with Cointreau, these are the characteristics of this verrine, created by Christian SEGUI, Meilleur Ouvrier de France Caterer. A nice fresh starter!

DISCOVER THE RECIPE
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Recipe for Epicurean people: Cointreau Cosmopolitan Cointreau

07/01/2022 - This summer, dare to be new! Surprise your guests with the Cointreau Cosmopolitan Caketail: taste both cocktail and pastry created by Pastry Chef, Manuel Bouillet. It’s your move!

DISCOVER THE RECIPE
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A small exotic salad with Cointreau

06/21/2022 - Jean-Michel Perruchon, MOF pastry, shares with us in VIDEO its home recipe of exotic salad with Cointreau, assisted by his son, Théo. He tells us also a few tips, always good to know. Good taste!  Follow us this summer on the Rémy Cointreau Gastronomie networks to discover other Epicurian Special Recipes!

SEE THE VIDEO
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Menhir-shaped chocolates

06/10/2022 - We welcome the new creation of David Wesmaël, Meilleur Ouvrier de France ice-maker, World Pastry Champion and new creative Director for Maison Le Roux in Brittany: a box called ‘Les Connoisseurs’, composed of 14 Menhir mini in 7 flavours. Among them, a milk chocolate Menhir mini with creamy heart composed of salted butter caramel and Rémy Martin Cognac Fine champagne and a dark chocolate Menhir mini with creamy heart composed of salted butter caramel and Mount Gay Rum. For delight all the ‘Connoisseurs’!

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An afternoon tea with Rémy Marin in China

05/17/2022 - Result of the cooperation between G-HOTEL (****) in Nanjing and Rémy Martin China, the afternoon tea is offered to customers since 1 May until the end of July. It’s composed with a beautiful buffet with amuse-bouches created especially to this event: the Chef of the hotel, Martin Aw Yong, worked on 6 salted recipes, whereas the Pastry Chef and Rémy Cointreau Gastronomie Ambassador, Laurent LUO, imagined 6 mini desserts, all flavoured with Rémy Martin Cognac or Cointreau. Of course, it’s suggested to accompany their tasting with Rémy Martin cocktail.

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A dream come true…

05/13/2022 - Our Ambassador and Pastry Chef, Laurent LUO, comes to opening its own establishment, the bakery MELODY in Xiamen, China. A project was born after months of work and preparation. Congratulations to Laurent whom we wish every success!!

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The Mirror of Loire, star of the bakery pastry Vertu in Angers

05/10/2022 - This travel cake created by the MOF pastry, Jean-Michel Perruchon, is made by Julien Manau, pastry chef of the bakery pastry Vertu. A cake became in the course of time a speciality with a stylish packaging with the owner, Gaylord Graveleau. Two major assets: the Cointreau with its citrus notes, and its shelf-stable. The recipe that simply has 5 ingredients has been slightly revisited by the Chef. Nearly 45 cakes for 6 people and 300 individual pieces are produced every 15 days. A growing success to the point that Gaylord Graveleau deposited the mark. The Mirror of Loire was awarded “Product in Anjou”. The best-selling French newpaper Ouest France just published an article written by Anouk Bouteloup on this great success.

LIEN VERS L'ARTICLE
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A classic car on the oldest rally in operation…

05/02/2022 - A very big thank you to the Gaylord Graveleau team and Thierry Guitton for taking our MIRROR OF LOIRE with COINTREAU all the end of this fantastic 2022 ROADTRIP, at the wheel of their SIMCA 1000 coupé Bertone of 1965. CONGRATS!!!

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Les Passions Modena/Angers 2022 begins today in Angers!

04/29/2022 - For 3 days, intercultural unprecedented events in memory of Luciano Pavarotti and Curnonsky, the prince of the gastronomes, would take place with artists and starred chefs from Modena (Italy) and Angers. In the program, opera concerts, singing master classes, gourmet market and evenings combining gastronomy and music. The evening organized tomorrow on behalf of Toques en Truck association will be marked by the presentation of the cocktail ‘Les Passions Modena/Angers Signature’ created by Alfred Cointreau, culinary activities by the starred chefs, Pascal Favre d’Anne, Luca Marchini (Modena) and the Chef Laurent Surut, musical interludes, lyrical and dances, with the choreography of Emmanuelle Lecerf-Vakaryn.

More info and booking
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Our Easter wishes

04/15/2022 - The RÉMY COINTREAU GASTRONOMIE team wishes you happy holidays of Easter ! and wishes a great time to all chocolate lovers!

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Raphaël GIOT, RÉMY COINTREAU GASTRONOMIE new Ambassador

03/29/2022 - Trained at the Namur school, then by some of the most bakers in Brussels and New-York, Raphaël GIOT opened a first store in Namur and a second in La Hulpe. Bronze medallist at the World Pastry Cup in 2009, ambassador of Belgian chocolate, he created in 2013 the “Pastry GIOT” with 3 employees. Six years later, there are thirteen to move in a new establishment in Lasne. This is the address that the Pastry Chef and Chocolatier that he welcomes you. Raphaël GIOT took a pride in offering high quality products: from savory recipes, reinvented and made in 100% artisanal way, with ingredients of superior quality and a first class knowledge. REMY COINTREAU GASTRONOMIE’s proud to welcome Raphaël GIOT among its Ambassadors.       

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TheAtre, an original concept

03/15/2022 - In their design and bright décor, the TheAtre stores (contraction of Tea and Theatre), both pastry shop and tea rooms, carry desserts made with tea. The first store was created in 2006 to Beijing, others followed: 4 in Beijing, 1 in Shanghai. In the latest collection, please note: a superb entremets with Cointreau, hazelnut and Darl gray!

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Visit to the pastry shop A LA FOLIE in South Naperville

02/17/2022 - Jérôme Landrieu represents an extraordinary success in the chocolate and pastry world. In 2011, he recognized as one of the Top 10 pastry craftsmen on the other side of the Atlantic. Native to the South of France, he learned the job with passion. After managing the Chocolate Academy in Chicago, a world-renowned institution dedicated to education of the art of pastry and chocolate for professionals and beginners, he opened with its daughter, Alexis, which he worked at the Academy, his own pastry-shop, A LA FOLIE, dedicated exclusively to macarons. Jérôme was also a professor at Bellouet Conseil school. Many thanks to Jérôme Landrieu for its welcome and its fruitful collaboration with Rémy Cointreau Gastronomie.   

FOR MORE INFORMATION
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Visit to the Pastry Academy in Las Vegas

02/15/2022 - We visited to Amaury Guichon in the school he is in charge in Las Vegas: The PASTRT ACADEMY. After nearly 17 years travelling around the world to learn about other cultures and teach his knowledge, the young Pastry Chef – recognized Best Apprentice of Ile-de-France by the ‘Meilleurs Ouvriers de France’ in 2010 – made his dream a reality by opening its own training centre in 2019, with Michel Ernots. In collaboration with the Belgian Pastry Chef and of many invited professors, he teaches his students the gestures of precision that are necessary to transform the best raw materials into pastry masterpieces to delight the taste buds and pupils of amateurs. Thank you to Amaury Guichon for his warm welcome and his constructive partnership with Rémy Cointreau Gastronomie.

FOR MORE INFORMATION
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Chinese New Year with the Tiger

02/01/2022 - In this first day of Chinese New Year, happiness, health, chance and prosperity!

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Our best wishes

01/04/2022 - May 2022 bring you happiness and health! The Gastronomy’ll be again and again honoured with your creations and RÉMY COINTREAU GASTRONOMIE would like to thank you!!

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Merry Christmas!!

12/24/2021 - The Rémy Cointreau Gastronomie team wishes you a Merry Christmas, a very important moment for sharing and smiling, essential to everyone, as much as enjoyable eating!

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The Michelin Guide and Rémy Martin recognize sustainable excellence

11/19/2021 - With the publication of the 2022 Edition of Shanghai Michelin Guide, the Michelin Stars Ceremony has just taken place in Shanghai during which over 129 restaurants were featured with 2 restaurants ***MICHELIN, 8 restaurants **MICHELIN, 37 restaurants *MICHELIN and 20 restaurants Bib Gourmand. For the first time, the Michelin Green Star award was awarded to a restaurant in Shanghai, TAIAN TABLE (***Michelin), in recognition of initiatives in favour of a more sustainable gastronomy. This first award results from a partnership involving Michelin Guide and Rémy Martin, signed for a period of two years. In her speech, Ms. Sophie PHE, Vice President House of Rémy Martin China, said : “Our two houses share the same strong values and are driven by the same passion, vision and culture of excellence. We are both emblematic Houses born in France with a global outlook. By teaming up together, we will be able to promote sustainable excellence.”

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Amateur macaroon International competition final

11/16/2021 - During the Salon du Chocolat that took place this weekend in Vannes, Ms. Chantal AUBISSE, originally from Limoges, won the Amateur Macaroon International Competition. With its delicious macaroon called “Around the coffee”, composed with a star anise coffee ganache, a coffee cream and a chocolate disc, perfectly balanced, she took legitimately the first place!   At the initiative of Vincent Guerlais in 2010, joined by several of his Relais Desserts colleagues over the editions, it's grown into an international competition. This year, it was 14 finalists, selected in national competitions and in neighbouring countries: Italy, Luxemburg and Belgium… and 14 Pastry Chef organizers. Our congratulations to the winner, to Myriam MONNEY (2nd place) and Christine MARTIN NGUYEN (3rd place), and to all the other candidates! A warm thank you and congratulations are extended to Vincent Guerlais, Relais Desserts President, and Alain Chartier, MOF ice-cream and World Champion, who managed to run the event successfully that Rémy Cointreau Gastronomie are pleased to have participated.

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Very productive meetings!

10/26/2021 - In July and October, famous Pastry Chef have accepted our invitation: Patrick Aubrion - Laurent Moreno - Frédéric Bourse - Christophe Roesems - Jean-Michel Perruchon - David Wesmael - Yann Brys - Bruno Le Derf - Gaylord Graveleau - Alain Chartier - Marc Ducobu - Vincent Guerlais - Arnaud Larher - Laurent Le Daniel - Emmanuel Ryon - Aurélien Trottier and came for sharing topics of reflection around the use of spirits. Thank you to each and every one: a great time for conviviality and sharing! Thank you also to Alfred Cointreau who received us in his family house, La Richardière, during these seminars. Lastly, thank you to Vincent Ferniot, who guided the discussion. 

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Laurent LUO, RÉMY COINTREAU GASTRONOMIE new Ambassador

10/19/2021 - “I began doing Pastry since I was a kid, because my mum is a Pastry Chef and my father is a Bakery Chef. I often went to help them in their store. After that, I worked in several stores in various cities, as Changsha and Shanghai. In 2018, I decided to go to Xiamen to help a friend to open her bakery-pastry, Douce France. In summer 2021, TDessert, the international school based in Beijing, opened a second school in Xiamen. I accepted a post as professor and since then, I’ve been teaching pastry, chocolate-making and bakery. In parallel I’m consultant for a few stores and great brands as Cointreau. My greatest dream would be to open my own laboratory or shop! While the French pastry is always my favourite field, I am also passionate about the chocolate-making, bakery and more recently, ice-cream. The Rémy Cointreau Gastronomie spirits range offers me a larger palette of flavours that sublimate my creations. It’s an honour and a great pleasure for me to become Rémy Cointreau Gastronomy Ambassador!”

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The COINTREAU MARGARITA CAKETAIL

09/01/2021 - Flavors : calamansi, lime and Cointreau®. To download this creation of Manuel BOUILLET, Consultant Pastry Chef, click on the link! 10 CAKETAILS recipes are now freely accessible.

download the recipe
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A Spectacular Journey of Food and RÉMY MARTIN Cognac Pairing

08/25/2021 - RÉMY MARTIN has just held a VIP XO dinner at the Tang Court restaurant (3 Michelin stars) in Shanghai, based on the concept of the food and RÉMY MARTIN Cognac pairing. The Sidecar Caketail was particularly welcomed by the guests, much photographed and published on their networks. The dinner was a great moment of discover and originality, in the presence of Mr Tony SU, Executive Chef of the restaurant, and Mr Kevin GU, Rémy Martin Ambassador.


The MOJITO CAKETAIL

2021/08/18 - As an accompaniment to tasting MOJITO cocktail, Manuel BOUILLET, Consultant Pastry Chef, has a very good idea: to review the Baba, the perfect dessert with rum! The MOUNT GAY BLACK BARREL rum with its aromas of vanilla, sweet caramel and spices brings all its subtlety to this creation!!

discover the recipe
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The OLD FASHION CAKETAIL

08/04/2021 - Bitter orange, mandarin, chocolate and Mount Gay rum are the main ingredients of this new Caketail created by Alexis BOUILLET, World’s Best Young Pastry Chef 2011.

discover the recipe
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The SUMMER MARGARITA CAKETAIL

07/21/2021 - Strawberry and Cointreau, the deliciously fruity duo created by the World Pastry Champion 2019, Otto Tay.

discover the recipe
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The SIDECAR CAKETAIL

07/07/2021 - As an accompaniment to tasting the Rémy Martin Cointreau Sidecar cocktail, the Consultant Pastry Chef, Manuel Bouillet, created a real treat composed of a chocolate shortbread, covered by a Cointreau Rémy Martin whipped ganache with small cubes of Cointreau brownie, few orange segments and droplets of Sidecar jelly.

discover the recipe
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The PANDAN CAKETAIL

07/01/2021 - The pandan, traditionally used in Asia to perfume the sweet dishes, is a leaf with an intense aroma of vanilla. Other essential ingredients of this new Caketail: mango, coconut and The Botanist Gin. Recipe to discover on our website.

discover the recipe
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The CHOCOLATE CAKETAIL

06/29/2021 - This smooth, creamy and soft Dim Sum in a gourmet trio of caramelized banana – chocolate – Mount Gay Rum, is a perfect complement to taste the cocktail El Authentico!! Thank you to Otto TAY, World Pastry Champion 2019.

discover the recipe
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Joost ARIJS, RÉMY COINTREAU GASTRONOMIE new Ambassador

06/22/2021 - Joost Arijs had his pastry training at Ter Groene Poorte School in Bruges. He then studied all the subtleties of the trade at Mahieu Pastry (Woluwe Sint-Pieters-Woluwe), Marc Ducobu (Waterloo), and finally, as Pastry Chef, in the best Michelin-star restaurants of Belgium: Hof Van Cleve*** (Kruishoutem). In 2011, he set up his own pastry and chocolate shop in Gent, with his girlfriend Elke De Baerdemaeker, an establishment that very quickly conquered the public. Joost ARIJS was named “2012 Best Pastry Chef” of Belgium by the guide Gault & Millau, and “2020 Best Artisan Chocolatier” in Flanders. Today, the company employs 11 people, who form a young and highly motivated team with they enjoy working. For this couple who shares the same passion for pastry and chocolate factory, the purity of the products is essential: they prefer refined and pure flavours around a subtle play of textures and contrasts. Their phylosophie “Less is more” is reflected in the aesthetic of their pastries, refined and elegant. A concept applied to the entire shop, from packaging to decoration, in a sleek style with a combination of black and white which enhances their pastries, pralines, macarons and other creations in color. RÉMY COINTREAU GASTRONOMIE is pleased to welcome Joost ARIJS within its Ambassadors.

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The MIMOSA CAKETAIL

06/18/2021 - To accompany this sparkling and fruity cocktail, Otto TAY created a Dim Sum with citrus fruits and its Cointreau Chantilly. A new recipe that the World Pastry Chef 2019 shares with us!

DISCOVER THE RECIPE
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Discover the TEA CAKETAIL!

06/15/2021 - A pastry + a cocktail= CAKETAIL! On the pastries’ side, the Pastry Chef Otto TAY, World Pastry Champion 2019, brings his Asian touch by revisiting the Xialongbao [this little brioche in the shape of a draw-string bag filled with a stuffing and a delicious juicy broth] in a sweet little sting. On the cocktails’ side, this one was custom create! The duo of Tea Caketail= Rémy Martin Cognac and Mount Gay Black Barrel Rum.

DISCOVER THE RECIPE
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Manuel BOUILLET presents Caketails

05/14/2021 - What has been the Chef's approach to imagine its Caketails? What are the essential criteria to succeed the association pastry-cocktail? What are the advantages of this concept? 3 questions to which the Pastry Chef responded in this video.


Romain CORNU, RÉMY COINTREAU GASTRONOMIE new Ambassador

06/08/2021 - Romain Cornu was born and raised in France. In his early childhood, he developed his passion for creation and desserts by watching and helping his dad, Pastry chef and owner of a restaurant. At this time, he already loved to add smiles on guest’s faces while sharing his passion for baking. At the age of fifteen he decided to start Pastry School where he learned more about Chocolate, Ice cream and Sugar. He moved to Washington DC, in 2010, shortly after obtaining his master’s degree in Chocolate. He earned his first experiences in the United States by working for casual and fine dining restaurants as well as a pastry shop. He was then hired as an executive Pastry Chef for Fabio Trabocchi, a Michelin starred Chef. In late 2016, he moved to Las Vegas and started working for Wolfgang Puck group as an Executive Pastry Chef at Spago located in The Bellagio resort, and then was transferred few months later to become the Executive Pastry Sous Chef of the entire hotel. Romain joined Hakkasan Group in 2019 as a Corporate Pastry chef for all their restaurants worldwide. Between Michelin starred restaurant and casual dining, Romain was able to find the perfect balance between creativity and quality for his desserts. Constantly improving his master pieces, he absolutely loves exploring new ingredients and flavors. As 2021 announced the fusion of Hakkasan with Tao Group Hospitality, the group officially became the biggest entertainment company worldwide, making Romain ready and very excited to take his career’s next challenge. Romain finds himself lucky to live from his passion for food. He still loves sharing his commitment for his art with his team and customers and considers desserts as a real institution. RÉMY COINTREAU GASTRONOMIE is pleased to welcome Romain CORNU within its Ambassadors.

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Alfred COINTREAU presents Caketails

06/01/2021 - After the Pastry Chefs, Manuel BOUILLET and OTTO TAY, Alfred COINTREAU, the Ambassador of the eponymous brand, gives us his expert opinion on Caketails!


Otto TAY presents Caketails

05/25/2021 - The World Pastry Champion 2019, Otto TAY, is taken from the Asian gastronomy to imagine 5 Caketails. In this video, the Pastry Chef who shares with us his Caketails experience around the brands Cointreau and Rémy Martin. Recipes to discover soon on our website.


CAKETAILS: two Chefs, two trends

05/11/2021 - Around the creations of CAKETAILS, two well-know Chefs brought us their view, their sensitivity, their creativity: Otto Tay, 2019 World Pastry Champion on the Malaysian team, and Manuel Bouillet, when he was Executive Pastry Chef at L’Arôme Institut Culinaire Français in Shanghai. Two Chefs, two continents, two trends for a concept without frontiers which can be declined endlessly! We'll share with you the testimonies of Chefs and Alfred COINTREAU.

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Caketail: COINTREAU COSMOPOLITAN

03/09/2021 - To accompany the tasting of the Cosmopolitan, this colourful cocktail that is part of emblematic Cointreau Cocktails, Manuel BOUILLET, Executif Pastry Chef at L’Arôme Institut Culinaire Français, Shanghai, created a Caketail with flavors of Cointreau, cranberry and rose. The perfect aesthetic and taste agreement!

DISCOVER THE RECIPE
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RÉMY COINTREAU GASTRONOMIE is launching Caketail!

03/02/2021 - The concept is particularly innovative: to develop synergy between bartenders and pastry chefs in order to create unique and original tastings, the Caketails. Moments of pure happiness which brings together tasting a cocktail and a measure-made finger food. Using the foodpairing that allows to combine food with similar aromatic compounds, the catering professionals innovate and propose new combinations of tastes and flavors never dared so far. A technology that will allow to marry liquid and solid indefinitely! The Caketail is therefore a new offer of consumption, like the tea time or the gourmet coffee, though with an originality that should be attractive. Two internationally renowned Pastry Chefs has studied the subject and has created for us amazing and tasty Caketails around classic cocktails with Cointreau, Rémy Martin Cognac and Mount Gay Rum: Otto TAY, 2019 World Pastry Champion within the Malaysian team, and Manuel BOUILLET, Executive Pastry Chef at the Arôme Institut Culinaire Français, Shanghai.


Otto TAY, RÉMY COINTREAU GASTRONOMIE new Ambassador

02/23/2021 - Despite his young age, chef Otto has spent years in the industry working and striving to improve his skills. All the hard work that he has put into his career has paid off as he was awarded as Most Outstanding Young Pastry Chef of years 2012 and 2013, Malaysia. Otto has also participated in various competitions and has been awarded with a Gold Medal for his Chocolate Showpiece and Dessert Challenge of Culinary Malaysia FHM 2011. Other than that, he was also awarded with the Most Oustanding Chocolate Showpiece in Asian Pastry Cup 2012. On top of this, in 2014 Otto and his team of pastry chefs were awarded as Champion of Asian Pastry Cup, while winning the Best Plated Dessert Award in Asian Pastry Cup 2014 personally. Otto also has represented Malaysia in the Coupe du Monde de la Pâtisserie 2015 with him being the Team Captain and entering the competition for Ice Carving and finishing in the 4th place among 21 countries. In the year of 2017, Otto also has represented Malaysia in Top Patisserie in Asia and won the Champion tittle together with Best Entremets Taste and Best Sugar Showpiece Award. Otto is talented pastry chef who started career at Hotel Maya Kuala Lumpur, Malaysia. After that, Otto Tay joined the pastry kitchen of the KLCC Convention Center in Kuala Lumpur. Through multiple competitions, Otto has skilled himself in the arts of fine pastry and baking. Since 2015, Otto has been one of the leading teachers at the Academy of Pastry Arts in Malaysia. A very well known and respected pastry school in Asia. From August 2017, Otto officially began as Corporate Pastry Chef in Vietnam at the Pastry Academy of Dobla Asia. Next to the management of the school, Otto Tay will play an active role in the development of the Asian market through demonstrations, trainings and professional explanation of product applications. April 2018, Otto Tay and his teammates from Team Malaysia won the Asian Pastry Cup 2018 as the Champion. The victory entitles chef Otto and his team to take part and to win the Coupe du Monde de la Pâtisserie 2019 in Lyon. RÉMY COINTREAU GASTRONOMIE is pleased to welcome Otto TAY within its Ambassadors. Otto TAY and Manuel BOUILLET are working to a new concept imagined by Rémy Cointreau Gastronomie. Follow us on social networks!

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