05/27/2022 - JUST HOT is a patisserie group with 21 stores in the province of Yunnan, and over 200 more throughout the territory of the whole country of China under the brand Jiahua. Rémy Cointreau Gastronomie has just signed an agreement with this important company, towards the use of Cointreau, Jacobert 45% Kirsch and Iles du Vent rum in a number of desserts. This commercialization is coupled with an animation on cocktail: when the customer choose a dessert of the range, he received as a gift a mignonette of Cointreau with 2 cocktail recipes to cook at home. The concept is a great success!
05/24/2022 - The French Ice makers National Confederation celebrated this weekend a double event: the 80 years of its existence and the 70 years of the “Un des Meilleurs Ouvriers de France Glaciers” competition. It was a wonderful evening at the Ritz (Paris), in which we’re associated as partners.
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.
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!!
05/10/2022 - This travel cake created by the MOF pastry, Jean-Michel Perruchon, is made by Julien Manau, pastry chef of the bakery pastry Vertu. A cake became in the course of time a speciality with a stylish packaging with the owner, Gaylord Graveleau. Two major assets: the Cointreau with its citrus notes, and its shelf-stable. The recipe that simply has 5 ingredients has been slightly revisited by the Chef. Nearly 45 cakes for 6 people and 300 individual pieces are produced every 15 days. A growing success to the point that Gaylord Graveleau deposited the mark. The Mirror of Loire was awarded “Product in Anjou”. The best-selling French newpaper Ouest France just published an article written by Anouk Bouteloup on this great success.LIEN VERS L'ARTICLE
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!!!
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
04/26/2022 - It’s around an orange dinner organized in the walls of Cointreau distillery that we invited several Angevin catering professionals, in the presence of Carole Quinton, the nose of the House of Cointreau, Alfred Cointreau, descendant et first ambassador of the brand, Jérôme Schuster, distillery Director, and Frédéric Ratajczak, Rémy Cointreau Gastronomy Director. The main purpose of this evening was to thank this pastry chefs and restaurateurs to promote Cointreau throughout the year in their establishment. The highlight of this dinner: Frozen Cointreau soufflé presented by Emmanuel RYON, MOF glacier and World Pastry Champion. A recipe available on our website.ACCESS TO THE RECIPE
04/22/2022 - Almost 12 000 people logging onto last Tuesday to watch live demonstration of Pastry Chefs, Alexis Bouillet and Manuel Bouillet, in their laboratory in Taiwan (Twin’s Creative Lab) around Cointreau and Rémy Cointreau Gastronomie Amaretto. 3 recipes were prepared and explained in detail by the twin brothers in front of the camera: Cointreau chocolate brioche, Amaretto coffee cake and Cointreau Mont Blanc. Encouraged by this success, we decided to organize another demonstration in the near future… with one of the recent Pastry World Champion! We’ll let you know the date and the link to follow live this new workshop of chef. Stay tuned! Thank you to Chefs!!! and also thank you to everyone who joined us!!
04/15/2022 - See you the TUESDAY, 19 APRIL at 8 am (French time) on the link below for a live demonstration by Pastry Chefs, Manuel and Alexis BOUILLET (Twin’s Creative Lab, Taïwan) around COINTREAU. The workshop’ll be conducted in English (subtitled in Chinese).DEMONSTRATION ACCESS THUESDAY, 19 APRIL - 8 AM
04/15/2022 - The RÉMY COINTREAU GASTRONOMIE team wishes you happy holidays of Easter ! and wishes a great time to all chocolate lovers!
04/12/2022 - It’s the number of recipes published on the website www.remycointreaugastronomie.com ! Organised into 7 headings: New recipes – Caketails – Savoury – Individual pastries – Pastries – Bakery & Biscuits – Chocolates or visibles on a single page, with sort criteria. This recipes created by experienced, talented and passionate chefs are at your disposal, in free access.see all recipes
04/05/2022 - Visit the stand at our importer, SOC CHEF, during ALIMENTARIA, the International Food Exhibition that opened its doors yesterday to professionals. COINTREAU and RÉMY MARTIN are in a good place on the shelves and Christophe MAUDIEU is at your disposal for any information: Hall 6, stand E250. This exhibition’ll close on Thursday.
04/01/2022 - Family company established over 29 years ago, SAVPOL is today a leader in Poland supplying carefully selected raw materials, products and equipment of top quality, for the baking, confectionery and ice-cream industry, as well as the hotel and gastronomy sector. We welcome SAVPOL within our RÉMY COINTREAU GASTRONOMIE importers.OUR IMPORTERS
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.
03/18/2022 - Two professional competitions took place in Gorinchem at the beginning of March: the Dutch Pastry Award and the Best Bonbon of the Netherlands allowing passionate professionals to compete at the highest level in the field of pastry and chocolate. During this 20th edition on the theme of art, the Dutch Pastry Award was awarded to Lotte van Gorp for its entremets and chocolate sculpture, and Marieke ten Have won the Best Bonbon of the Netherlands with its creation on base of tropical fruit jelly and turmeric, ganache with chocolate from Peru and Tonka bean, crispy quinoa. Our congratulations to the winners!! Our Dutch distributor, VIPAM, in partnership with Rémy Cointreau Gastronomie, offered to Lotte a suitcase with pastry tools.
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!
03/08/2022 - The new bottle developed by RÉMY COINTREAU GASTRONOMIE revolutionizes the packaging in the field of professional use: the new cap removes the pilfer-proof band and the new container is now in R-PET. Result: a 100% recycled, 100% recyclable packaging and a reduction of 30 tonnes of carbon imprint of all. The new packaging for the majority of brands from the range, will replace the old bottle, as the stocks’ll be sold, without modifying labels and boxes barcodes.for more information
03/04/2022 - Composed with a Cointreau passion fruit cream, mousse with milk chocolate, caramel and Fleur de sel, almond sponge, praline crispy, all covered with orange glaze, this entremets is a creation by Willem VERLOOY, elected one of the Best Belgian Pastry Chef by Gault & Millau in 2016.discover the recipe
03/01/2022 - Sébastien Trudelle’s made a career out of his passion for pastries since childhood. He did his training in Jean-Philippe Darcis (Belgium) for 3 years. He graduated with diplomas of patissier and chocolatier at the CFA of Le Mans. He was head of the entremets section, then head of the chocolate section in Patisserie Fresson (Jarny, France) from 2003 to 2005. He won many awards, he won the national competition of World Chocolate Masters, then he finished 5th in the world final in 2009. With his Dutch wife, Sébastien opened in 2012 Smores Pastry at Meersen (Netherlands), then a second shop in 2018. In 2019, he’s recognized “Meilleur Ouvrier de France » Pastry Chef-confectioner. Thank you to Sébastien TRUDELLE for sharing with us its recipe of Clafoutis flavoured with Cointreau.discover the recipe
02/17/2022 - Jérôme Landrieu represents an extraordinary success in the chocolate and pastry world. In 2011, he recognized as one of the Top 10 pastry craftsmen on the other side of the Atlantic. Native to the South of France, he learned the job with passion. After managing the Chocolate Academy in Chicago, a world-renowned institution dedicated to education of the art of pastry and chocolate for professionals and beginners, he opened with its daughter, Alexis, which he worked at the Academy, his own pastry-shop, A LA FOLIE, dedicated exclusively to macarons. Jérôme was also a professor at Bellouet Conseil school. Many thanks to Jérôme Landrieu for its welcome and its fruitful collaboration with Rémy Cointreau Gastronomie.FOR MORE INFORMATION
02/15/2022 - We visited to Amaury Guichon in the school he is in charge in Las Vegas: The PASTRT ACADEMY. After nearly 17 years travelling around the world to learn about other cultures and teach his knowledge, the young Pastry Chef – recognized Best Apprentice of Ile-de-France by the ‘Meilleurs Ouvriers de France’ in 2010 – made his dream a reality by opening its own training centre in 2019, with Michel Ernots. In collaboration with the Belgian Pastry Chef and of many invited professors, he teaches his students the gestures of precision that are necessary to transform the best raw materials into pastry masterpieces to delight the taste buds and pupils of amateurs. Thank you to Amaury Guichon for his warm welcome and his constructive partnership with Rémy Cointreau Gastronomie.FOR MORE INFORMATION
02/08/2022 - Top-down composition: mango jelly, chocolate mousse, Cointreau mango sudachi cream, chocolate sponge and crunchy praline. Thank you to Willem Verlooy, elected one of the Best Belgian Pastry Chef by Gault & Millau in 2016, for this creation.DISCOVER THE RECIPE
02/04/2022 - Around Cointreau, Rémy Martin and Iles du Vent rum brands, we share with you in the upcoming publications the creations of Pastry Chefs, Nicolas Pierot, International Consultant, and Willem Verlooy, elected one of the Best Belgian Pastry Chef by Gault & Millau in 2016. To follow!
02/01/2022 - In this first day of Chinese New Year, happiness, health, chance and prosperity!
2022/01/18 - The Mille-Feuille is a dessert for which Marc DUCOBU, Belgian Pastry Chef, Relais Desserts, has e particular affection. He revisits readily this classic in this version, decorated with fresh fruits or pastry cream puffs, always flavoured with Cointreau!DISCOVER THE RECIPE
01/14/2022 - On the occasion of the opening of a pop up store in Beijing in January around Bruichladdich whiskies, our Ambassador, Nicolas PIEROT, created several individual desserts with Port Charlotte whisky. The objectif? Match the desserts and the cocktails. Great success! Recipes coming to our website.
01/11/2022 - Our Ambassador, Otto TAY, Pastry World Champion 2019, launched its website. A website dedicated to its activity of international consultant: Chef presentation, creations including Dim Sum Caketails for RÉMY COINTREAU GASTRONOMIE, events, … are the sections to discover!ACCESS THE WEBSITE
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!!
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!
12/21/2021 - Rémy Cointreau Gastronomie changes its packaging. Starting the end of this year, its cap and pilfer-proof band has been replaced by a cap without band, recyclable, and its current PET bottle with an R-PET version: 100% recycled, 100% recyclable. A packaging regarding a major part of its range. The total weight decreases from 76 g to 50 g, which reduces by 30 tonnes the carbon imprint of the new bottle. A significant step for innovation and respect for the environment, that fits into the strategy undertaken by the group for 10 years which is keen in particular to reduce its carbon footprint by 50% per bottle by 2030 and to reach “net zero emissions” by 2050.
17/12/2021 - The seasonal products are again central in this entremets with chestnut and apples, flavoured with Rémy Martin Cognac. A creation by Nicolas Pierot who likes to diversify the textures and the visual contrasts. Discover in video the preparation of 2 crucial steps of this new recipe.VIDEO & RECIPE
12/14/2021 - The talented Pastry Chef, Nicolas PIEROT, has created an individual dessert on the theme of autumn: chestnuts, apples, Père Magloire Calvados and to bring a little touch of fruity, mandarin. The result: a very nice leaf, with balanced, subtle and delicate flavours! Thank you to Nicolas PIEROT.DISCOVER THE RECIPE
12/10/2021 - Both crunchy, crispy and creamy, this cake created by the Belgian Pastry Chef, Jan PROOT, is also good for your health! Hazelnuts, almonds and pecans are the major ingredients of this new recipe, Cointreau brings it fruity orange touch!DISCOVER THE RECIPE
12/07/2021 - For the Belgian Pastry Chef and Relais Desserts, Marc DUCOBU, the tastes, the flavours and the textures meld in an eternal renewal. He has thus revisited a great classic of the French Pastry, the Profiteroles, by providing them a hint of Cointreau with its modern touch!DISCOVER THE RECIPE
12/02/2021 - This new recipe is a creation of Belgian young Chef, Jan Proot. Undoubtedly, the Jan Proot’s passion for chocolate and pastry was born in the DelRey workshop that he went at a young age. After completing marketing studies, he eventually chose to be a pastry cook-chocolate maker and joined the family business in which he has held every position. He perfected his training at the Wittamer and Oberweis houses. Then, he returned to the family business under the watchful and kind eye of Gunther Van Essche, winner of the 1995 World Cup. Today, Jan (Relais Desserts) focuses mainly on chocolate; he keeps on creating and developing new products.DISCOVER THE RECIPE
11/30/2021 - With its aromas of vanilla and sweet caramel, the MOUNT GAY rum is a perfect complement to chocolate and caramel, major ingredients of this new entremets, created by Raphaël GIOT, 2009 Pastry World Cup bronze medalist. Pastry Chef installed in Lasnes (Belgium) during summer 2019, Raphaël GIOT makes it a point of honor to offer all customers bread, ice cream, chocolates, pastries and others macaroons prepared according to delicious recipes, reinvented and made in the traditional way, with noble raw materials of its rich terroir and a know-how of the first order.DISCOVER THE RECIPE
11/26/2021 - Discover in video the preparation of this cake created by the Pastry Chef, Nicolas Pierot. It doesn’t lack originality!VIDEO & RECIPE
11/23/2021 - To discover exclusively in the November-December issue of Journal du Pâtissier the recipe of Cointreau Panettone: a Panettone dough deliciously filled with dry fruits subtly flavoured with Cointreau. An even more fruity vision, proposed by the Pastry Chef, Laurent Luo.
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.”
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.
11/12/2021 - The French Pastry Chefs, Manuel and Alexis BOUILLET, created this year their consulting company, Twin’s Creative Lab, in Taipei, Taïwan. After launching their international career, they decided to combine their expertise and to offer their know-how in the sugar sector, in a custom built laboratory. We wish them continued success in this common great adventure! Ambassadors for our brands, we know their creativity and their perfectionism, and we highly recommend them among professionals.
10/29/2021 - The RÉMY COINTREAU GASTRONOMIE web site evolves towards a site more dynamic, with more content and more information for its users. This way, we propose for you video-new recipes!! Nicolas PIEROT, Pastry Chef, presents – by images - his recipe of Cannelés with Rémy Martin Cognac. A video completed by a detailed recipe card. All this freely accessible on website!!VIDEO & RECIPE
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.
10/22/2021 - This log is composed of a coffee mousse, a coffee ganache, a chocolate sponge flavoured with Cointreau, on a Gianduja crispy. Created by Willem VERLOOY, elected one of the Best Belgian Pastry Chef by Gault & Millau in 2016. To discover on the new issue of ‘Le Journal du Pâtissier’(page 25).DOWNLOAD THE RECIPE
10/21/2021 - Two demonstrations took place in Beijing with the pastry and bakery Chef, Laurent LUO: a daylong workshop on the theme of pastry, another on bakery. The objective was to demonstrate that the spirits of the RÉMY COINTREAU GASTRONOMIE have multiple uses in pastry, bakery and of course, in chocolate-making. As proof, all recipes in this training program, in pastry: Cointreau mango pie Cointreau travel cake Cointreau red fruits sponge Paris-Brest with coffee and Iles du vent rum Cointreau coco rolls Rémy Martin chocolate mousse in bakery: Farmhouse bread with raisins, fig, apricot and Cointreau Panetone with orange confit and Cointreau Brioche with raspberry jam and Cointreau and also in chocolate-making: Ganache with Rémy Martin, banana and milk chocolate Ganache with Cointreau, raspberry and milk chocolate Ganache with Jacobert Kirsch, cranberry and milk chocolate A varied program much appreciated by participants. Thank you to our importer, SINODIS, for the organisation of this double event! and thank you to our ambassador, Laurent LUO !!
10/20/2021 - We visited our importer, SOCCHEF, currently present at 34th edition of “Salón de Gourmets” in Madrid. The opportunity to see that the travel cake, the Mirror of Loire with Cointreau, offered for tasting, is very appreciated by visitors. Beautiful meeting with the Spanish Chef, Martin Berasategui (*** Michelin stars).
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!”
10/15/2021 - As promised the last week, we post the 3 recipes of Cointreau Pralines created and prepared by the winners of the 2021 Swiss Competition Final with young confectioners: Julianne ANCHISE (1st), Emilie RAVAIOLI (2nd) et Bella KAMARUDDIN (3rd).DISCOVER THE RECIPES
10/12/2021 - The ‘Patisserie College’ association is composed of over 85 Dutch patissiers and bakers. At the annual meeting, they share their experience in the most diverse areas. The event took place on 5 October. With our importer, VIPAM INTERNATIONAL, tastemakers of trends appreciated by Chefs, we held a presentation on Cointreau, with Paul SEGERS and Marc DUCOBU, Belgium Relais Desserts, whose Cointreau Mille-feuille and Profiterole recipes appealed the audience. The travel cake, Mirror of Loire, has also attracted attention from professionals. Thank you for warm welcome to the Chefs, also our partner, VIPAM INTERNATIONAL, and Marc DUCOBU.
10/08/2021 - The 23rd edition of this prestigious competition with the best appentices in Swiss Romandie and Ticino took place on 25 September, at the Professional School in Montreux. 9 candidates, 8 girls and 1 boy, have conceived during this day the confectionary piece, carefully imagined on the theme: “Swiss made”. Judged on factors as work technique, organization, esthetic, taste, this young people have demonstrated their creativity and their execution skills and presented high-quality pieces. The first prize was awarded to Julianne ANCHISE, also winner of the Special Prize of the Precision. Emilie RAVAIOLI wins the second price and Bella KAMARUDDIN ranked third. Our congratulations to all the winners. RÉMY COINTREAU GASTRONOMIE is partner of this competition. We would be pleased to post shortly the Cointreau praline recipes of 3 winners.
10/05/2021 - Nearly 80 professionals in the gastronomy took part yesterday in demonstration organized by our importer, BRUYERRE, in Belgium. The two Pastry Chefs, Willem VERLOOY, elected one of the Best Belgian Pastry Chef by Gault & Millau in 2016, and Raphaël GIOT, bronze medalist in 2009 World Pastry Cup, presented their respective creations with great professionalism: Arabica log with Mount Gay rum, Lauren entremets with Cointreau and Swirl small cake with Cointreau. Kyoto entremets with The Botanist gin, Eclipse entremets with Mount Gay rum and Provence, ice-entremets with Cointreau. We’ll be happy to reveal this recipes in the coming weeks. Thank you to Raphaël GIOT and to Willem VERLOOY, also our partner, BRUYERRE.
09/21/2021 - If you don’t yet know Caketails, the concept launched by Rémy Cointreau Gastronomie is presented in the last issue of “Le Journal du Pâtissier”. The Cointreau Cosmopolitan Caketail created by Manuel Bouillet, Consultant Pastry Chef, is an open invitation!DOWNLOAD THE RECIPE
09/17/2021 - Each year-end, in partnership with Les vergers Boiron, Silikomart, Candia, Leman and Rémy Cointreau Gastronomie, our Belgian importer, BRUYERRE, organizes its demonstration of pastries. On Monday 4 October 2021, Raphaël GIOT, bronze medalist in 2009 World Pastry Cup, and Willem VERLOOY, elected Best Belgian Pastry Chef by Gault & Millau in 2016, will present their creations in Gosselies. In the spotlight, 6 recipes with Cointreau, The Botanist gin and Mount Gay rum.
09/14/2021 - Bruges is the city in which Stephan DESTROOPER, baker, pastry-chef and chocolatier (member of “Créateurs de desserts”) presents today some of its creations, in the demonstration of our importer RANSON. Grandson of the famous biscuit maker, Jules Destrooper, he perpetuates in its establishment in St Idesbald the philosophy of its grandfather “The best or nothing”. Among other findings, a verrine and a finger-food with Cointreau. Please note that the demonstration takes place on the new premises of the TER GROENE POORTE School, that include an ultra equipped demonstration area and a room to seat 100 people.
09/10/2021 - On the occasion of its year’s end demonstrations, our importer RANSON in Belgium publishes, for the first time, a book with more than twenty Chef recipes. This limited edition is distributed to the participants during the demonstrations. Within a few weeks, we shall have the privilege to provide you some of them with Cointreau and Rémy Martin Cognac.
09/07/2021 - The demonstration of Jan PROOT, pastry-chocolate chef (DelRey), took place today in Antwerp, focusing in particular on its recipes: “Cointreau hazelnut cake” and “Nathalie log” with Griottines Cointreau. This presentation organized by our importer RANSON in partnership with Callebaut, Corman and Rémy Cointreau Gastronomie, is one of a series of 4 dates, in 4 various places, with 3 top Chefs, in particular, Jan PROOT, the day Chef. At this time, the day’s two meetings (maximum of 25 people per group, due to the health measures in force) was full! A success showing that the professional interest for this type of event doesn’t decrease.
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 rum with its aromas of vanilla, sweet caramel and spices brings all its subtlety to this creation!!DOWNLOAD 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. A Caketail to find in SO GOOD magazine which has just been published.download the recipe
06/22/2021 - The ‘2020 Best Artisan Chocolatier in Flanders” imagined a ganache flavoured with PORT CHARLOTTE whisky, covered in dark chocolate, dotted with small spikes of smoked caramel and caramelized cocoa nibs.DOWNLOAD 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.
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 Rum.DOWNLOAD THE RECIPE
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.
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!
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.