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 €

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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.

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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!!


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.


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!



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.       


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!


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.   

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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.

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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!


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!!


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!


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.


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. 



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!”



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.

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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.


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


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


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

discover the recipe


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


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


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


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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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 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.


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.


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.


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.



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!



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.


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!