The SIDECAR CAKETAIL

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

discover the recipe
Sidecar_News.jpg