Cointreau mishmash: a recipe for everyone!

07/19/2024 - In just a few minutes, you can whip up a homemade dessert using seasonal fruit. Simple, vitamin-packed and delicious! Cointreau adds a touch of orange that enhances the flavours of the other fruits. Top time!

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Inspiring Korean cuisine

07/03/2024 - Samuel Albert [Top Chef 2019] has concocted this delicious recipe for gambas flambéed with Mount Gay rum, accompanied by a jjajang sauce, a Korean specialty made from fermented black bean paste ideally accompanied by noodles. The Mount Gay rum gives the recipe a lively kick and balances it out. Bon appétit!

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How do you make Cointreau custard?

06/25/2024 - Follow the video of pastry chefs Manuel and Alexis Bouillet. Served as an accompaniment to cakes, floating islands or puddings, custard is also the base for many pastries, desserts and ice creams. Cointreau adds a delicate taste of sweet and bitter oranges: an original fruity touch!

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A simple seasonal recipe!

06/14/2024 - In this video, Top Chef 2019, Samuel Albert, shares with us the preparation of his dessert of roasted figs with St-Rémy brandy. It's a simple recipe that's as tasty as you could wish for. Now it's your turn!

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A beef tartar... very original

06/04/2024 - A tartare inspired by Japanese cuisine, this is the recipe proposed by Samuel Albert (Top Chef 2019) based on beef, kimchi, okra... with a hint of St-Rémy brandy. 

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A strawberry cake to celebrate mothers!

05/24/2024 - Easy to make, this recipe features a sponge cake, Cointreau-flavored custard and strawberries, sure to please our moms. A concentrate of love!


Japanese food

05/10/2024 - Discover a starter featuring kinmedai ceviche, hazelnut orange chutney and Cointreau vinaigrette. This typically Japanese raw fish can easily be replaced by sea bream or sea bass. Perfect freshness and taste balance! Thanks to Samuel Albert (Top chef 2019).

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The Gastronomy Department within the RÉMY COINTREAU Group

04/29/2024 - This week, RÉMY COINTREAU has decided to put Gastronomy in the spotlight by presenting the everyday work of its @rcgastronomie team with culinary professionals. Deep dive into the interview of Frederic RATAJCZAK, Gastronomy Director within the Group.


Pretty, colorful and... delicisous cake!

04/16/2024 - Discover the Mount Gay rum-flavored candied fruit cake recipe! When Jean-Michel Perruchon, M.O.F. pastry chef, explains how to prepare this classic cake and reveals his tricks of the trade, you'll want to take action!

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Happy Easter!

03/29/2024 - Chocolate at the heart of our Ambassadors' creations around Mount Gay rum, St-Rémy brandy and Iles du Vent rum. Thanks to Jean-Michel Perruchon, MOF pastry chef (Bellouet Conseil), Nicolas Pierot, international pastry chef, Manuel and Alexis Bouillet (Twins' Creative Lab).


Belgium in the World Cup!

02/20/2024 - At Sirha-Europain in Paris, the Pastry Lions took the first step towards qualifying for the international final of the Pastry World Cup, to be held in Lyon in January 2025. After two days of competition, the Belgian team, comprising Raoul Andriessen, Marijn Coertjens and Djordy Van Kemseke, was awarded the precious sesame by the jury and the event's honorary president, Stéphane Leroux, M.O.F. pâtissier. 5h30 to create an artistic piece of chocolate and sugar, 8 plated desserts, 3 revisited Paris-Brest and 3 iced cakes, on the theme of Belgian autumn desserts: this was the challenge taken up by the Pastry Lions, who thus enter the circle of 20 finalist teams in this prestigious world competition. Congratulations to the 3 teams on the podium in this European selection: France, Italy and the United Kingdom. Congratulations to the Lions and good luck for the future!

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This week, café liégeois revisited in a delicate, gourmet version

01/30/2024 - Milk chocolate cream and williams pear brunoise flavoured with Belle de Brillet pear liqueur. The finishing touch? A chantilly also revisited by Laurent Surut, head chef at the Belle rive restaurant in Angers. Discover his complete recipe on video! Delicious...

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Mount Gay French brioche

01/23/2024 - In this new video, Laurent Surut (Belle rive, Angers) presents his brioche pain perdu with Mount Gay rum and pineapple in 2 ways. An easy-to-make, tasty dessert, perfect for this chilly season!

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Next step towards the Coupe du Monde de la Pâtisserie

01/19/2024 - Good luck to the Pastry Lions, the Belgian team, at the European selections for the Coupe du Monde de la Pâtisserie, which will take place on Monday January 22 in Paris!!!! Follow the highlights on their Insta account: @cmpatisserie_belgium and their Facebook page: Club Coupe du Monde de la Pâtisserie - Team Belgium

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Sweet potatoes, a traditional ingredient of Japanese gastronomy

01/16/2024 - Introduced to Japan in the 17th century, sweet potatoes have become a popular autumn dish, thanks to their sweetness and richness in dietary fiber, vitamins and other nutrients. The sweet potato season runs from September to November. As they are sweeter after storage than when freshly picked, they are refined for about a month after harvest before being shipped. Some sixty varieties are grown in Japan, and are used in a wide range of sweet and savoury dishes, including : Tempura: slices coated in egg and flour, then deep-fried, Hoshi-imo: steamed, sliced and dried potatoes, Imo-kenpi: a sweet snack made with long, thin French fries, cooked in oil and candied. Yaki-imo: confectionery cooked for a long time at low temperature on hot stones. This cooking process eliminates excess water to bring out their natural sweetness. There is currently talk of a fourth yaki-imo boom. Sweet potato: Western-Japanese fusion pastry made with sweet potato purée, milk, egg, granulated sugar and butter, in the shape of a sweet potato. Imo-jochu: a type of alcohol that uses their natural sugars in the distillation process. Stay tuned for more recipes from Ms. Nishikori!


Shortbread tart with pecans and St-Rémy brandy

01/12/2024 - This new recipe from Laurent Surut is ready in minutes, and you can watch it on video. St-Rémy brandy enhances the flavour of pecans - a perfect complement!

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Junko NISHIKORI: new ambassador for Rémy Cointreau Gastronomie

01/09/2024 - RÉMY COINTREAU GASTRONOMIE is privileged to welcome Ms Junko Nishikori as ambassador for its brands of excellence: Cointreau, St-Rémy brandy, Mount Gay rum, ... After working in the financial sector, Ms Junko Nishikori studied at the École Ferrandi in Paris, where she obtained her C.A.P. pastry. After gaining experience in patisseries, restaurants and chocolate shops in Paris, Edinburgh and London, she returned to Japan to join the research and development department of Nichifutsu Shoji in Kobe. An ambassador for French gastronomy brands in Japan, this company has been importing raw materials and equipment for the Japanese culinary trades for over 50 years. Ms Junko Nishikori has created several recipes based on sweet potatoes, a traditional ingredient of Japanese gastronomy appreciated for its mild flavor and health benefits. Discover this ingredient in our next publication.


Our best wishes

We wish you all the best for the New Year... and a pinch of madness!


Around a plate of roasted vegetables...

27/12/2023 - In this new video, Laurent Surut (Belle rive, Angers) presents a recipe for roasted vegetables with Mount Gay rum, poached egg and feta snow. We love it!

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Merry Christmas 2023!

The whole RÉMY COINTREAU GASTRONOMIE team wishes you a merry Christmas, surrounded by your loved ones and shared gourmet moments!


Orloff veal & Belle de Brillet

12/12/2023 - Orloff veal is a traditional combination of roast veal, cheese and bacon. Laurent Surut has revisited this by combining his roast veal with Emmental cheese, slices of Vendée ham, pear, parsnip and button mushrooms. Belle de Brillet pear liqueur adds intense fruitiness and the delicate complexity of its cognac.

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A poultry supreme in the spotlight

01/12/2023 - Enjoy this hazelnut-crusted supreme of poultry, accompanied by a St-Rémy mustard cream... we say YES! Laurent Surut explains how to do it on video, and it's quite simply.... EASY!

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Prawns flambéed with Cointreau, leek en papillotte

11/28/2023 - One look at this plate and you immediately want to sit down to eat! Beautiful colours, a wonderful combination of flavours... underlined by the Cointreau. This is the recipe proposed by Laurent Surut in this new video.

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Tarte tatin with shallots and Mount Gay rum

11/21/2023 - Mount Gay rum caramel, a rosette of whole shallots topped with apple wedges, puff pastry... These are the ingredients of this tarte tatin created by chef Laurent Surut. Original and… delicious!

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Belle de Brillet scallops

11/14/2023 - A new recipe combining scallops, pear quarters and cauliflower heads, all flambéed with Belle de Brillet pear liqueur. A velvety texture is added. An original dish, a real treat! Thanks to Laurent Surut (Belle rive, Angers).

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Mushroom cream, St-Rémy & smoked duck

11/07/2023 - Discover this new recipe served on a plate: pan-fried Paris mushrooms and smoked duck breast cut into brunoise, all deglazed with St-Rémy brandy, served on a mushroom velouté, with a cocoa and St-Rémy cream. Thanks to Laurent Surut (Restaurant Belle rive, Angers)

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Cod ceviche with Cointreau sauce

10/31/2023 - Combining a selection of fruit and vegetables with a fillet of cod, all diced and flavoured with a Cointreau ravigotte, this is the original and tasty idea of head chef Laurent Surut. Super fresh!

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Laurent Surut, new ambassador

10/30/2023 - With 30 years' experience in the restaurant business, Laurent SURUT is a passionate, rigorous and perfectionist chef who works closely with his suppliers and producers to create his dishes. His professional career began at L'Auberge de l'Eridan (3 Michelin stars) in 1994. He through the ranks: commis de cuisine to chef de partie, pastry chef, assistant chef and then owner and operator of the restaurant Les Délices partagés in Vihiers (49) in 2004, an address which he ran for 7 years before joining the Abbaye de Villeneuve in Les Sorinières (49) as chef de cuisine and catering manager. Since 2012, he has owned and operated the Belle Rive restaurant in Angers. Laurent SURUT takes part in a number of culinary events and enjoys sharing his passion during culinary courses open to the general public. We are delighted to welcome Laurent SURUT as an ambassador for our culinary flavours.  


The podium of a successful competition

10/09/2023 - Congratulations to the winners of the 25th Finale romande et tessinoise des apprentis-confiseurs, held at the end of September at the Ecole professionnelle in Montreux: 1. Corentin Comte, Ackermann Artisan in Grandson (VD) 2. Lorie Rossat, Romain Lemann's Artisan in Bulle (FR) 3. Emma Gauthier, Réseau Formation Vaud (VD) Congratulations to all the candidates, who are among the best graduates in their canton. 6 girls and 3 boys who had 5 hours to present a table filled with a variety of creations, including an artistic piece on the theme of "Celebrating 25 years". A competition in which RÉMY COINTREAU GASTRONOMIE is a partner. We'll be sharing their praline recipes very soon.


Belgium returns to the Pastry World Cup

10/03/2023 - RÉMY COINTREAU GASTRONOMIE is proud to be a support partner of the Belgian team "Pastry Lions", candidates for the 2025 Pastry World Cup. A trio made up of : Marijn Coertjens, captain, chocolate specialist, Djordy Van Kemseke, ice cream specialist, and sugar specialist Raoul Andriessen, coached by Belgian chocolate ambassador Jean-Philippe Darcis. The experienced pastry chefs’ll guide these young talents, at the Belgian Pastry Club (ASBL) chaired by Raphaël Giot, Jean-Philippe Darcis, vice-president, and Patrick Aubrion, general secretary. First step: Win one of the 5 European qualifying places for the world championships. We wish them all the best! Stay tuned!


Fancy some chocolate mousse?

09/01/2023 - Discover this Cointreau-flavored recipe, imagined and presented by World Pastry Champion Otto Tay. It's very easy and... simply delicious!!! Thanks to Otto Tay.

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When Kouignette is flavoured with Cointreau

08/30/2023 - Have you ever heard of Kouignettes? They're pretty little pastries made from pure churned butter flaky pastry dough, and they're a must-have speciality of Maison Georges Larnicol. Among the variations, discover the Kouignettes delicately flavoured with Cointreau, which we particularly appreciated...

For more information
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Epicurean special recipe : Large Cannelés with Mount Gay® pastry cream

08/02/2023 - Samuel Albert has chosen to present you the famous Bordeaux cannelé with a Mount Gay® pastry cream. The recipe is very simple because the pastry cream is prepared cold. To your screens!

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Epicurian Special Recipe: Figs & St-Rémy brandy

07/12/2023 - Discover a new recipe video. In no time, Samuel Albert (2019 Top Chef winner) prepares a delicious dessert with St-Rémy brandy roasted figs. At the tasting, it’s a real explosion of flavours in the mouth! It’s up to you to surprise your guests…

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Epicurean special recipe : Orange Baba with Cointreau

06/30/2023 - Succulent, this Cointreau orange Baba! A simple recipe revisited and presented in video by the winner Top Chef 2019, Samuel Albert.

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Epicurean special recipe : Roasted monkfish & vanilla rum beurre blanc

06/01/2023 - In this new video, you’ll learn how to prepare a steamed monkfish with Mount Gay rum beurre blanc. Nothing easier with Chef Samuel Albert (2019 Top Chef winner)!

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Epicurean special recipe : Roasted prawns in Mount Gay rum

03/31/2023 -  In this new recipe from chef Samuel Albert (2019 Top Chef winner), Mount Gay rum-flavored pineapple slices and prawns are cooked in a banana leaf. A very easy recipe, full of exoticism, and it feels good!

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Epicurean Special recipe: Snail tartlet with St-Rémy

02/28/2023 - When the 2019 Top Chef winner, Samuel Albert, imagines a snail tartlet, he fry pan them at the St-Rémy with a few other ingredients to discover on video.

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RELAIS DESSERTS Valentine’s Day: Marijn Coertjens Chocolatier Pâtissier

02/14/2023 - At Marijn Coertjens in Ghent (Belgium), the Valentine’s Day Special dessert consists of a puff pastry, creamy raspberry, raspberry jam, Lady Grey tea cream and fresh raspberries. A limited edition for two, accompanied by the Cosmopolitan.

for more information

RELAIS DESSERTS Valentine’s Day: Une glace à Paris

02/14/2023 - Emmanuel Ryon, Meilleur Ouvrier de France Glacier and World Pastry Champion, and Olivier Ménard offer a dessert composed of a chocolate biscuit, a milk chocolate mousse, a coconut jelly and zest of limes and a coconut cream. Packaged in the NOTHING BUT LOVE box, it’ll be tasted with two, accompanied by a Cosmopolitan, ready to serve.

for more information
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RELAIS DESSERTS Valentine’s Day: Pâtisserie Le Daniel

02/11/2023 - The Meilleur Ouvrier de France, Laurent Le Daniel, will offer the NOTHING BUT LOVE box, with its 2 Cosmopolitan cocktails, with 3 desserts to choose from: Romantic: Whipped cream and blackcurrant compote, light cream with white chocolate, almond cream and sweet crumble. Flame: Madagascar vanilla mascarpone whipped cream, mousseline and exotic compote (passion, banana, pineapple), almond cream and sweet crumble. Hug: Dark chocolate whipped cream, mousse and Cameroon chocolate cream, tender chocolate biscuit on a crispy praline feuilletine. Available on 13 and 14 February for 35 €

for more information
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Epicurian Special Recipe: Crème brûlée Belle de Brillet

02/10/2023 - A crème brûlée flavored with Belle de Brillet pear liqueur? To succumb to! The ultimate video recipe from star chef Pascal Favre d'Anne, that we thank.

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RELAIS DESSERTS Valentine’s Day: Christophe Roussel

09/02/2023 - Christophe Roussel, pastry chocolatier in La Baule, Pornichet, Guérande and Paris, offers a dark chocolate cake from Cameroon, orange and raspberry, to accompany the tasting of the Cosmopolitan. The NOTHING BUT LOVE box will be available on February 11.

for more information
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Epicurian Special Recipe: Belle de Brillet & Chocolate Poached Pear

02/09/2023 - Pear and chocolate form an essential duo in pastry. But when the Belle de Brillet pear liqueur brings its touch, the dessert is otherwise flavored! Discover the recipe in video, step by step, with Samuel Albert (Restaurant Les petits prés in Angers) who created this dessert.

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Epicurian Special Recipe: Hake steamed with Belle de Brillet jelly

02/08/2023 - In this video, Samuel Albert, 2019 Top Chef winner, presents his hake steamed recipe with seaweed covered by a Belle de Brillet jelly. A very flavour dish! On your screens !

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RELAIS DESSERTS Valentine’s Day: Artisan Passionné

02/07/2023 - Aurélien Trottier (Pâtisserie Chocolaterie Artisan Passionné in Angers, Cholet and Les Ponts de Cé) created a red heart to accompany the tasting of the Cosmopolitan, dessert composed of a chocolate cake, a cream of exotic fruits based on mango and passion and a dark chocolate mousse. Unique format for 2 people, exclusively for the NOTHING BUT LOVE box.

for more information

Epicurian Special Recipe: William Pear Carpaccio

02/07/2023 - In this recipe created by Samuel Albert, 2019 Top Chef winner, the pear is sublimated with a Belle de Brillet vinaigrette. An original and flavor starter to surprise your guests! To discover in video.  

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RELAIS DESSERTS Valentine’s Day: Chocolaterie Darcis

02/05/2023 - The Chocolaterie Darcis in Verviers (Belgium) has imagined this Valentine’s Day special dessert, composed of a chocolate Genoa bread biscuit, a crunchy praline, an intense dark chocolate mousse, a creamy raspberry sauce and a Cointreau blood orange coulis. To be enjoyed in duo with the Cosmopolitan Cocktail by offering the NOTHING BUT LOVE box! Available from 10 February.

for more information
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New pairing around the Cointreau

02/03/2023 - The starred chef, Pascal Favre d'Anne, and the barman chef, Hugo Dessard [Bar Cahupa, Angers] imagined a vegetable Caketail flavored with Cointreau. Their goal? Create a cocktail and a bite whose flavours are in harmony, while favoring the 0 loss. The cocktail uses 100% of the ingredients, so the peelings are dehydrated to produce a powder used in the cocktail. The result? A fresh and energetic caketail consisting of a gin drink, Cointreau, Granny Smith apple, Thai basil, lime, gum syrup and egg white, accompanied by a bite: buckwheat tile, cucumber roll, lime-infused feta, Thai basil, Granny Smith's julienne, cucumber-Granny Smith-citrus powder. To discover in this video quickly!!

see the video
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New ambassador: Samuel ALBERT

02/02/2023 - Samuel Albert is from Anjou. His mother gives him the taste of garden products and family cooking. Her passion for cooking also comes from her two grandmothers. He attended the Sadi Carnot-Jean Bertin Hotel School in Saumur and then, during his BTS in Hotel Management in Saumur, he did his internship with Joël Robuchon in Monaco. After graduating, he went to work for two years at Joël Robuchon’s workshop in London to learn English. Over the next 10 years, he travelled the world to learn and research new ideas, in the United Kingdom, La Réunion, Switzerland, China, New Zealand and Japan. In 2019, after his victory in Top Chef season 10, Samuel Albert leaves his position as chef at the Belgian Embassy in Japan to open the restaurant Les Petits Prés on his native lands, a place where he offers a cuisine full of flavours and original products for an invitation to multiple culinary trips. The young chef has just imagined 12 recipes flavoured with Cointreau, St-Rémy brandy, Mount Gay rum or Belle de Brillet pear liqueur. 12 recipes filmed, step by step, which we will be pleased to share with you in the coming weeks. We are pleased to welcome Samuel Albert as ambassador of our culinary flavours.

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Valentine's Day offer in partnership with RELAIS DESSERTS

02/01/2023 - As part of its partnership with RELAIS DESSERTS, RÉMY COINTREAU GASTRONOMIE offers a new concept to celebrate Valentine's Day! In this pretty box stamped "Nothing but love", you will discover the iconic Cosmopolitan cocktail (NIO) and... the dessert imagined and produced by the partner RELAIS DESSERTS. The goal? A Caketail tasting (cocktail and dessert) for two, for a combination of flavors that are as delicate as they are delicious. Let's discover the dessert imagined by the Pastry chocolate shop Lou Guillet (Romans and Valence). Called Cherry, it consists of a vanilla mousse from Madagascar, a cherry biscuit, a  bewitching cherry compote with whole cherries bringing texture and gluttony to the whole, all on a deeply crispy dark chocolate cookie. You will have the opportunity to enjoy the dessert alone for the Virgin Lovers or in the box with the   cocktails for the Cosmo Lovers.

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Special Epicurean recipe: Veal carpaccio with Mount Gay rum

01/13/2023 - When the tradition of veal carpaccio meets the originality of Mount Gay rum, we get an amazing recipe to discover in video, step by step, with the starred chef, Pascal Favre d'Anne that will surprise you!

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Partnership 2023

01/06/2023 - To start the year in style, RÉMY COINTREAU GASTRONOMIE will be a partner of RELAIS DESSERTS in 2023, but also in 2024 and 2025! For nearly 40 years, the RELAIS DESSERTS association has brought together the world's elite of French haute pâtisserie in order to make it shine around the world. RÉMY COINTREAU GASTRONOMIE shares the same values around a key word: Excellence.


With us in 2023!

01/01/2023 - The RÉMY COINTREAU GASTRONOMIE team wishes you all the best for the New Year.

Special Epicurean Recipe: Filet mignon, polenta, Portobello & St-Rémy Brandy

12/29/2022 - In this new recipe, the starred chef Pascal Favre d'Anne accompanies his pork filet mignon with a tasty St-Rémy brandy sauce of which he gives us the secret!

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Special Epicurean Recipe: Chicken liver fritters with St-Rémy Brandy

12/26/2022 - A salad of chicken livers with raspberry vinegar, everyone knows how to do. But chicken liver fritters with St-Rémy® brandy accompanied by a Granny Smith apple celery remoulade... It's original! Follow step by step the preparation of this recipe in video with the starred chef, Pascal Favre d'Anne.

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Merry Christmas!!

The Rémy Cointreau Gastronomie team wishes you a Merry Christmas, beautiful gourmet moments to share!


Special Epicurean Recipe: Foie gras royale, fresh mushrooms & St-Rémy vinaigrette

12/22/2022 - The fondant of its foie gras royale, the crunch of its mushrooms, its hazelnut and St-Rémy® Brandy vinaigrette, that’s what you are invited to discover the starred chef, Pascal Favre d'Anne, during a video presentation of its recipe!  

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Special Epicurean Recipe: Salmon cubes flavored with COINTREAU

12/16/2022 - A salmon recipe with lemon zest, spinach and beef heart tomato, all flavored with  Cointreau liqueur... Do you want to discover this preparation in video? Go! with the starred chef, Pascal Favre d'Anne, who reveals his little tricks.

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CAKETAIL CONTEST: the contest video!

12/15/2022 - It is with great pleasure that we reveal the images filmed during the final of the contest, at the end of November. A successful event around the Rémy Martin 1738 and Cointreau brands! Highlights that will remain in our memories! The concept of Caketails imagined by RÉMY COINTREAU GASTRONOMIE is a new tasting offer, such as gourmet coffee or tea time. It also provides an answer to how to make cocktails even more attractive while offering chefs and sommeliers/bartenders a new and original concept, commercially viable. At a time when foodpairing and the techniques of the world of pastry and cooking are "shaken and stirred" like a Margarita or a Cosmopolitan, all emulsions are positive! See you in 2023 for the second edition!

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CAKETAIL CONTEST: the teaser before the contest video!

12/09/2022 - It was November 28 and it was an exceptional day!! The first Benelux edition of the Caketail competition allowed 6 duos [sommelier/barman & chef] to express themselves with creativity and technicality around the concept of caketail, with Cointreau and Cognac Rémy Martin 1758. Thank you to each of them for participating in this challenge! We’ll share with you the winners’recipes. To be continued!

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CAKETAIL Contest: The winning Caketails!

11/28/2022 - Recipes soon available on our website! DUO #1 : Anouck Fransolet & Corentin Lonnoy – Restaurant Le comptoir de l'eau vive (Erpent, Belgium) DUO #2: Igor Snyders (Maison Shnyders in Oupeye) and Idris Bicak (Bal Volga in Liège) DUO #3: Yorre Adrianenssens & Koen Van der Cammen – Restaurant Casello

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CAKETAIL Contest: The deliberations of our jury

11/28/2022 - The jurors deliberated! We have the  honor and pleasure to communicate the result of this first Caketail contest: DUO #1 : Anouck Fransolet & Corentin Lonnoy – Restaurant Le comptoir de l'eau vive (Erpent, Belgium) DUO #2: Igor Snyders (Maison Shnyders in Oupeye) and Idris Bicak (Bal Volga in Liège) DUO #3: Yorre Adrianenssens & Koen Van der Cammen – Restaurant Casello So much originality, creativity, beautiful creations and beautiful tastings that have seduced the chefs and bartenders who make up our jury! Congratulations to the winners and all the candidates. Thank you to each of them for participating in this challenge!

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CAKETAIL Contest: The ultimate, our duo #6!

11/28/2022 - Kevin van Asch, party leader, and Alain Rosier, sommelier, in the restaurant Aan de Zweth (1 Michelin star).

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CAKETAIL Contest: Our duo #5 on stage!

11/28/2022 - Igor Snyders officiates as a Chef in its restaurant, the Maison Snyders in Oupeye ; Idris Bicak is sommelier at the Volga bar in Liège.

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CAKETAIL Contest: This is our duo #4!

11/28/2022 - Quentin Gallopyn is sous-chef and Rodolphe Quéhé, sommelier, at the restaurant L’impératif (1 Michelin star) in Roncourt.

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CAKETAIL Contest: it’s the turn of our duo #3!

28/11/2022 - Anouck Fransolet and Corentin Lonnoy are respectively, sommelier and chef at the restaurant Le Comptoir de l'eau vive in Erpent (Belgium).

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CAKETAIL Contest: What will our duo #2 present?

11/28/2022 - Alexandre Vaessen, sous-chef, and Jonathan Torralba Rodriguez, sommelier, at La canne en ville restaurant (Brussels).

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CAKETAIL Contest: The duo #1 in action!

11/28/2022 - Yorre Adrianenssens, head chef, and Koen Van der Cammen, sommelier, at Casello restaurant (Schilde). Each recipe will of course be shared with you soon!

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Caketail Contest with Alfred COINTREAU and Patrick AUBRION

11/28/2022 - Presentation of the concept of "connected" pairing by Alfred COINTREAU and Patrick AUBRION. Side-car Cocktail and salty twister, caramel and candied plums with REMY MARTIN 1758 COGNAC and COINTREAU.

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Caketail competition - presentation of the jurors

11/28/2022 - The final of the Caketail Comtest takes place today in Antwerp! Discover the 6 renowned personalities of gastronomy who responded positively to our request. A big thank you to each of them! CHEF side: Stéphanie THUNUS Stéphanie learned the basics of cooking at the Namur hotel school. She started her career at the Maison du Cygne, where she met Sébastien. She then expanded her knowledge behind the stoves of Evan's Herb Grill in Wemmel. She likes to work with quality products and is guided by them to develop her menu. Au Gré du Vent" is the culmination of a common dream of the young couple: to open their restaurant to share their passion for gastronomy. The restaurant was built on an old barn owned by Stephanie's family. Only the small chapel to the right of the entrance still bears witness to this past. Stéphanie comes from a family of farmers whose farm is located opposite the restaurant. LadY Chef 2014 - Michelin-starred 2014 - Grand de demain/ 16/20 gault millau 2014 David BAERT Pastry, a passion that David Baert has made his profession. His story is that of a passionate man guided by happy encounters, a hard worker, driven by an irrepressible desire to please. David is the pastry chef of Hof van Cleve, the 3 Michelin star restaurant in Belgium, where he shapes bread, confectionery and pastry in all the splendor of homemade bread on a daily basis. A true gourmand, always looking for new flavors and new combinations, always with an incredible respect for the ingredient. Roland DEBUYST It is in Nossegem, in the suburbs of Brussels, that you have to go to meet Roland Debuyst, he in the kitchen, and Ayse in the dining room. After training at the Ceria and starting his career in places such as the renowned Radisson SAS Brussels, Sofitel and the Sheraton Airport hotel, Roland Debuyst opened, in 1993, his own restaurant, "L'Orangeraie", a perfume of the South... In the kitchen, he focuses on working with textures thanks to which he likes to surprise the taste buds of his visitors. He loves competition and, with the first prize Prosper-Montagné in 1995, he marks a first step towards the Bocuse d'argent of 1997. Other distinctions enrich his list of achievements, including 1 Gault and Millau star in 2002. Mai 2005 marks a turning point. Roland decides to close his classic gourmet restaurant to launch Orange Food Fashion, a trendy establishment... Then he followed with the opening of the Mariadal brewery in Zaventem, which the Michelin Guide awarded a Bib gourmand in 2009.  In December 2015, a new challenge: he started the adventure of BeBurger restaurants, of which he is the co-founder, a restaurant dedicated to quality burgers! In May 2017 followed the creation of Alfons Burger. At the same time, he works as a consultant in the kitchens of the European Parliament. In October 2017, he completely redesigned Orange Food Fashion, which became Bistro R.   SOMMELIER side: Alfred Cointreau, President of the Jury Alfred Cointreau is part of the sixth generation of the Cointreau family and was born and raised in Angers, France. This alone would make him the ideal candidate for Heritage Manager of Maison Cointreau. But the thirty-something doesn’t rest on the laurels of his last name. His personality was molded by his family history, his meaningful personal encounters, fed by an insatiable curiosity and an unrelenting passion for cocktail culture. Originally not destined to be in the family business, Alfred remembers his grandfather, a faux retiree, continuing to frequent the distillery daily. He had an inimitable passion for his craft, which he passed on to his grandson. In addition to being a father of two spirited little girls, Louison and Suzanne, Alfred serves as Heritage Manager for the family business and is responsible for keeping up the culture of Maison Cointreau. After trying his hand at various distillery roles, from unloading bags of orange zest to bottling to the art of distillation, Alfred decided he preferred being out in the world. A man of many talents (except sitting behind a desk), Alfred spends his time moving around, meeting people, and exploring bars. As long as he hears the clinking of ice cubes, he feels at home. Wherever he may be in the world, he always finds time to slide up to a bar, keeping his illustrious origins to himself, and give the bartender carte blanche. Champion of the orange label, Alfred Cointreau embodies the sensitivity and tranquil lifestyle typical of Angers, and is proud to share them with the rest of the world. Charlie GUILLIAMS Charlie Guilliams is the owner of Alfonse, a company founded in 2016 focused on cocktails and hospitality. Antique dealer by training and passionate about art, she met her husband after a trip in 2013 and very quickly, they developed together their first mobile bar service. In 2018, they opened Botanical by Alfonse, a craft cocktail bar in Namur, and recently Liquorette by Alfonse, a dining bar located in the same city. Spontaneous and literary, she naturally took charge of the company's communication, on the networks where she shares daily the creations of the bars and her passion. Hannes DESMEDT I am a creative mind and passionate about flavors. I started my career as a young sommelier in great restaurants (Hertog Jan, Michelin*** - Hof van Cleve, Michelin***) and I quickly fell in love with the art of bartending. I continued to learn the trade focusing mainly on flavor and food combinations. I created my own company Wine Blend in 2017 where I gather all this expertise and share it with the next generation of entrepreneurs. In June 2021, I published my first cocktail book "Apéro Maison": an expert but understandable explanation of the preparation of more than 60 recipes, classified into casual cocktails, festive cocktails, gourmet cocktails, no-low & craft.


The final of the CAKETAIL Contest’ll take place tomorrow!

11/27/2022 - Among the 6 duos competing, which one will win tomorrow's first Benelux edition of the CAKETAIL Contest? We will relay the key stages of the competition throughout the day on our networks, from the ROSVAL Demonstration Center in Antwerp. Stay tuned!!

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Recipes for Epicurean people: Tuna tarta with Cointreau

11/25/2022 - This tuna tartare with Cointreau flavor, grapefruit zest and sweet potatoes… You want to know the recipe? Then watch the video of Pascal Favre d'Anne and take action!.

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Caketail competition - presentation of the candidates: Duo #7

11/24/2022 Joris Peters has owned the restaurant Aan de Zweth in Schipluiden for 8 years, he obtained his Michelin star the year after opening. The chef passed on the invitation to participate in the Caketail competition to two of his employees: Kevin van Asch, party leader, and Alain Rosier, sommelier, both of whom have been in his establishment for a year and a half. Kevin participated in several competitions during his training at the Cas Spijkers Academy. Combined with Alain's experience and expertise, the two form a complementary duo that does not shrink from any challenge. CHEF side: Kevin van Asch Kevin van Asch (29 years old) worked at the restaurant Zwethheul (Zweth), the restaurant Zout & Citroen (Oosterhout) and the establishment Swarte Ruijter (JL Holten) before joining the team of Aan de Zweth. SOMMELIER side: Alain Rosier Alain Rosier's (41 years old) career includes: the restaurant Zwethheul, The Fabulous Shaker Boys (Amsterdam) and the restaurant FG Food Laps (Rotterdam).

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Caketail competition - presentation of the candidates: Duo #6

11/23/2022 CHEF side: Igor Snyders With his years of experience in several renowned restaurants, including that of the prestigious Opéra Royal de Wallonie, and his many participations in the organization of exceptional banquets, chef Igor Snyders set up his own business to share his culinary talents. Despite his young age, he has indeed explored throughout his already long career multiple flavors and mixtures and offers a contemporary, tasty cuisine. His motto: "Cooking is innovation."   SOMMELIER side: Idris Bicak Aged 26, Idris Bicak is at the head, with Laurent Hanquet, of Volga, an atmospheric bar located in Liège. "Passionate, always looking for new taste associations, exchanges and collaborations are for me an essential driver in my quest for creativity. My Turkish-Albanian origins opened me to discovery and blends of flavors. Balanced alliances, in life and at the table, are in my DNA."

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Caketail cigar in Las Vegas

11/22/2022 - Creation by Romain Cornu, Pastry Chef, and Nicholas Forte, Head Chef, this Caketail combines the tasting of a chocolate cigar, hazelnut, praline and salted caramel, with that of a cocktail with Rémy Martin 1738, Black Cointreau and Peychaud’s Bitters. More real than the real!!!


Caketail competition - presentation of the candidates: Duo #5

11/21/2022 CHEF side: Quentin Gallopyn is sous-chef. "Graduate of the Ecole Hôtelière de St-Ghislain, I joined Chef Benoît Neusy at the restaurant L'impératif (1 Michelin star) in Roucourt, after a few years spent with Vincent Gardinal at the Prieuré Saint-Géry (1 Michelin star) in Beaumont.   On the SOMMELIER side: With more than 30 years of experience in sommellerie, Rodolphe Quéhé has teamed up as a sommelier with Benoît Neusy since 2004.  

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Caketail competition - presentation of the candidates: Duo #4

11/18/2022 CHEF side: Corentin LONNOY is a chef of the Comptoir de l'eau vive in Erpent (Belgium) since 2017. This young 26-year-old chef, gratuate from the Ecole Hôtelière Provinciale de Namur, worked in several establishments: Aux terrasses in Tournus (1 Michelin star), the Moulin de Lisogne in Leffe, La cuisine d'un gourmand in Profondeville, La Villa 71 in Lustin and finally, the Val Meuse in Hastière. "As an epicurean, it is quite natural that I turn to catering to flourish in my professional life. I'm not just passionate about cooking. The world of gastronomy interests me in the broadest sense: the service, the atmosphere, the welcome and the pleasure of the  table completely define who I am.” Corentin explains. SOMMELIER side: Anouck FRANSOLET is sommelier and also manager of the Comptoir de l'eau vive since 2018.  Her atypical profile is multidisciplinary: everything begins with the Provincial Hotel School of Namur, then in Metz, she obtains a complementary mention sommellerie, a certificate in coffeeology and bierology, then in Bordeaux, a university diploma of aptitude for tasting, finally a nose training in perfumery with Alexandre Schmit. Her work experience led her to the restaurants Le Serge and co in Strasbourg (1 Michelin star) and Le D'Arville in Wierde. "I love travelling, eating and tasting. Each wine is a meeting of aromas, the reflection of a landscape, an ambassador of terroir and a witness of history. " she said.

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Caketail competition - presentation of the candidates: Duo #3

11/17/2022 CHEF side: Alexandre Vaessen This 34-year-old Belgian chef, father of two, worked in the restaurant Comme chez soi (party leader) and La villa in the sky (sous-chef) before joining La canne en ville as sous-chef, with Kévin Lejeune.   SOMMELIER side: Jonathan Torralba Rodriguez Jonathan Torralba is Belgian, he is 27 years old. " We have been friends since 2016, when we arrived at La villa in the sky. Alexandre was sous-chef, I was an apprentice waiter. I stayed a year and a half before going to La villa lorraine. We have always kept in touch. After 2 years at La villa lorraine, I found a place as sommelier at Kevin Lejeune, and Alexandre joined me as a sous-chef. We have often worked on food and wine pairings but never on food and cocktail pairings, which is why we participate in this competition."

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Recipes for Epicurean people: Tiramisu with Belle de Brillet pear liqueur

11/16/2022 - Cheese or dessert, why choose? Pascal Favre d'Anne invites you to discover in video his recipe for tiramisu with Fourme d'Ambert and Belle de Brillet pear liqueur.

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Caketail competition - presentation of the candidates: Duo #2

11/15/2022 On the CHEF side:  Yorre Adrianenssens trained as a cook at the Ter Duinen Hotel School in Kokside. During his studies, he completed an internship at the restaurant Cent pour cent (1 Michelin star), which he joined immediately after his training. He has worked at the Casello restaurant for the last four years, evolving from kitchen clerk to restaurant chef. It has also received a score of 13/20 from the Gault & Millau guide and is listed in the Michelin guide. He’s a young, motivated and addicted to good coffee!    On the sommelier side: Koen Van der Cammen  "Active in the sector for more than 15 years and passionate about wines, I am very happy to practice my job as a sommelier on a daily basis. Ensuring a great customer experience and appreciation is a great motivator and inspires and motivates me every day. No two days are alike, which offers a nice variety."   

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Caketail competition - presentation of the candidates: Duo #1

11/14/2022  On the CHEF side: As there is no boat without a captain, there is no Domaine Vertes-Feuilles (in St-Sauveur) without its Chef, Pascal Martens, who selects every day the most beautiful products to give this place a little something extra, its authenticity. If he had only one motto, it would be "Good, clean and fair", three words that characterize his cuisine. Trained at the Ter Duinen hotel school in Koksijde and graduate in hotel management, it isn’t in the papers that we find him, but behind his piano, or his stoves if you prefer, talking about ingredients. But what will he ask of them? Above all, he wants to know their origin, their history and the flavors behind the richness of the perfumes they release. If there was only one success to mention on Pascal Martens' record, it would be his position as sous-chef at the Château du Mylord in Ellezelles. This 2 Michelin star is not the only establishment to its credit. He worked in no less than 12 restaurants from 1993 to 2009. In 2007, he was named by the King "Laureate of Labour, Tourism Section". In 2015, he won the "Let's Cook Cobia" competition, organized by Gault & Millau. A guide in which the restaurant has been listed since 2018. But let's focus on the most important thing about his cooking: the values he defends. Close to the products of nature and small producers, he also grows his own vegetables, fruits and aromatic plants. The breakfast offered at the estate is composed of homemade and local products. No question of simply ordering a basket of organic vegetables, quality products are the result of constant research and meetings with their producers.   On the bartender side: Born in Charleroi on August 13, 1989, Thomas Beifnot has been a bartender since 2013.  First waiter in an Irish cocktail bar, he replaces the bartender at the departure of the latter. A trade that quickly becomes a passion, more than a job. Trained on the job, but also with professionals, he gained experience in a brasserie in Louvain-la-Neuve before joining the world of hospitality as a head bartender in a new establishment in Charleroi. It is in the famous Alice Cocktail Bar in Brussels that he refines his techniques by working for a year, one evening a week. Since February 2020, Thomas Beifnot has been head bartender at the prestigious Petrus Bar, within the recently renovated Hotel Nivelles-Sud Van der Valk.  

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Recipe for Epicurean people: Chocolate fondant with raisins soaked in Mount Gay rum

11/10/2022 - Discover the chocolate fondant by Pascal Favre d’Anne inspired by his grandmother’s recipe, flavoured with Mount Gay rum.

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"La Maison by Rémy-Cointreau" in Amsterdam

11/08/2022 - Located in Fosbury & Sons Amsterdam, 'La Maison by Rémy Cointreau' will open its doors to all lovers of good living from 8 to 19 November. You will discover a place like no other: an ephemeral bar dedicated to the art of cocktails and drinks! An exceptional event for a one-of-a-kind experience, with expertise in cocktails, interactive workshops, theme nights, art and service rituals dedicated to Dutch craftsmanship and creativity. In collaboration with contemporary artist Pablo Lücker and ceramist Heinen Delfts Blauw.



11/07/2022 - A great event is going to take place… for the first time… To follow in November on our networks… Stay tuned !!!

Pascal Favre d’Anne, RÉMY COINTREAU GASTRONOMIE new Ambassador

10/27/2022 - Originally from Savoy, Pascal Favre d'Anne made his debut at Marc Veyrat in Annecy, then at the France embassy in Bogota. In 2007, Pascal Favre d'Anne and his wife Mathilde decided to open their own restaurant: Le Favre d'Anne in Angers on the banks of the Loire. A few months later, the chef was elected "Young Talent 2008" at the GAULT & MILLAU, he obtained his first star in the Michelin guide, he was also elected "Young Chef of the Year" by the PUDLO guide. After closing his establishment, Pascal Favre d'Anne made a ten-month trip to Asia, an introduction to new flavors, a discovery of new techniques, a stay rich in experiences. In 2015, he opened his culinary loft, a large apartment where you are received as at home. Only 20 seats, a unique menu for greater freedom of interpretation. "We also wanted to find a so-called market cuisine, even if it may seem overused. I wanted to be closer to the customers. " explains the chef. A new address quickly starred Michelin. In 2011, he created a garden on the Loire whose vegetables are used in the restaurant. VF, burger restaurant, was also born from the imagination of the chef, located in Angers and Nantes, a concept that offers burgers and homemade fries for less than 10 € made from quality products. In the kitchen, always dressed in his emblematic green jacket, both artist and craftsman, Pascal Favre d'Anne highlights the vegetables of his vegetable garden and practices a vegetable and playful cuisine. The Chef recently imagined several recipes, salty and sweety, with Cointreau, St Rémy, Mount Gay and Belle de Brillet pear liqueur, specially dedicated to epicureans, to discover in video on this link (in the Ambassadors field, select Pascal Favre d'Anne).


Recipe for Epicurean people: Pumpkin Velouté with Belle de Brillet liqueur

10/14/2022 - The smoothness of the butternut, the bitterness of the endive, the iodine of the gambas, … all mixed with the sweetness of the Belle de Brillet pear liqueur: this is the recipe video by starred chef, Pascal Favre d’Anne.

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A new brand : BELLE DE BRILLET

10/07/2022 - Discover the BELLE DE BRILLET liqueur, the intense fruitiness of Williams pears with the delicate complexity of Cognac. The star Chef, Pascal Favre d’Anne, created 3 recipes with BELLE DE BRILLET : 3 videos to discover soon on our networks !


Recipe for Epicurean people to complement a chicken aiguillettes

09/30/2022 - Pea guacamole with bananas flamed with Mount Gay rum, would you like to impress your friends with it? Creation by star chef, Pascal Favre d’Anne, to discover in video!

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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.

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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!!

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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.

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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!

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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!

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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!

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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!!