A new recipe that's both tart and entremets
07/23/2024 - Dressed in red, this creation by Emmanuel Ryon, M.O.F. glacier and World Pastry Champion, marries blackberry and jasmine tea with the intensity of dark chocolate. Jacobert Kirsch Sélection Commerce adds a touch of freshness and fruitiness.
DISCOVER THE RECIPEA new Cointreau-flavoured tartelette recipe
12/07/2024 - Jean-Michel Perruchon guides us step-by-step through the preparation of his Cointreau pistachio tartelette, using four preparations that balance flavours and textures: a traditional shortcrust pastry, a Cointreau pistachio almond cream, a strawberry compote and a Cointreau orange crème montée. Cointreau adds its notes of sweet and bitter oranges, while enhancing the flavour of the strawberries.
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A starter inspired by Korean cuisine
07/03/2024 - Samuel Albert [Top Chef 2019] has concocted this delicious recipe for gambas flambéed with Mount Gay rum, accompanied by a jjajang sauce, a Korean specialty made from fermented black bean paste ideally accompanied by noodles. The Mount Gay rum gives the recipe a lively kick and balances it out. Bon appétit!
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A look back at Jean-Michel Perruchon's demonstration in China
06/28/2024 - Over 70 people attended Jean-Michel Perruchon's presentation in Shanghai (in 3 sessions). The event showcased the benefits of Cointreau, St-Rémy brandy, Iles du Vent rum and Amaretto in the preparation of several desserts created by the MOF pâtissier for the occasion. The attentive and conquered public enjoyed the tastings on offer. A big bravo to our importer, Sinodis, for the perfect organization of this event, and to Jean-Michel Perruchon, an inspiring role model for these professionals in the food trade. Recipes to come!
Cointreau Custard
06/25/2024 - Follow the video of pastry chefs Manuel and Alexis Bouillet. Served as an accompaniment to cakes, floating islands or puddings, custard is also the base for many pastries, desserts and ice creams. Cointreau adds a delicate taste of sweet and bitter oranges: an original fruity touch!
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Cherry and pistachio, a harmonious duo
06/21/2024 - Between the sparkle of cherry and the sweetness of pistachio, complemented by the peach and apricot notes of Metaxa, this dessert is a delight full of flavors. Thanks to Babis Polykatéros, Greek consultant pastry chef, for agreeing to share his recipe with us!
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A finger on the Sidecar cocktail theme
06/18/2024 - Action! In this new video from MOF Jean-Michel Perruchon, we discover the preparation of his finger, made with an orange almond dacquoise, a Cointreau lemon cream, a hazelnut praline mousse with St-Rémy Brandy, all coated with white chocolate vanilla ganache... What a poem!
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Jean-Michel Perruchon in China
06/13/2024 - From June 24 to 28, our importer SINODIS is organizing in Shanghai in collaboration with RÉMY COINTREAU GASTRONOMIE several demonstrations with Jean-Michel Perruchon, MOF pâtissier: a public presentation, a VIPA class and a live event. 3 events around the preparation of several entremets with Cointreau, St-Rémy brandy, Iles du vent rum and Amaretto. Follow us on our social networks!
The RANSON team in Angers!
06/10/2024 - We were delighted to welcome some twenty people from Belgium, and more specifically from our distributor Ranson: among them Bruno, Charlotte and Michaël Ranson, the marketing-sales-purchasing manager and the sales force of 14 representatives! Highlights of the trip to France included a visit to Parisian MOF glacier Emmanuel Ryon (Une glace à Paris) in the company of our ambassador Bruno Van Vaerenbergh, a shared dinner at La Richardière in the presence of Alfred Cointreau, a visit to the Cointreau distillery followed by lunch at the famous Halles d'Angers and a guided tour of the city. Many thanks to the Ranson teams for all their hard work throughout the year! Many thanks also to Bruno Van Vaerenbergh, Emmanuel Ryon and Alfred Cointreau for their warm welcome.
Sidecar sorbet inspired by the historic cocktail
06/07/2024 - The Sidecar is Cointreau's first emblematic cocktail. MOF glacier Emmanuel Ryon has transformed this cocktail into a sorbet, perfectly balancing Cointreau, St-Rémy brandy and lemon juice, sweetness and acidity. Discover this new recipe!
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A highly original beef tartare
04/06/2024 - A tartare inspired by Japanese cuisine, this is the recipe proposed by Samuel Albert (Top Chef 2019) based on beef, kimchi, okra... with a hint of St-Rémy brandy.
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Margarita sorbet
05/31/2024 - Here's the recipe for Margarita sorbet inspired by the famous cocktail, which combines the tart flavours of lime with the sweet and bitter orange notes of Cointreau. Thanks to Emmanuel Ryon, MOF glacier, world pastry champion.
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Cointreau citrus vinaigrette in 1 minute
05/28/2024 - To add an original, fruity touch to your summer dishes, simply prepare the vinaigrette created by Alexis and Manuel Bouillet. A video not to be missed!
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A strawberry cake to celebrate mothers!
05/24/2024 - Easy to make, this recipe features a sponge cake, Cointreau-flavored custard and strawberries, sure to please our moms. A concentrate of love!
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At BAKERY CHINA
05/24/2024 - As every year, our importer SINODIS, a major player in food distribution in China, takes an active part in the BAKERY CHINA international bakery show in Shanghai. Visit our stand to discover our range of spirits dedicated to the gastronomy trade at this 26th edition, which closes its doors today.
Cosmopolitan Sorbet
05/21/2024 - Cranberry, lime and Cointreau: the main ingredients of this sorbet imagined by Emmanuel Ryon, M.O.F. glacier. An original recipe to refresh our summer!
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A lime-Cointreau éclair
05/17/2024 - To make this éclair, 2 steps: prepare the choux pastry and the Margarita cocktail-themed cream. Jean-Michel Perruchon, M.O.F. pastry chef, shares his tips and tricks of the trade... right up to the decoration. Watch the video!.
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Louizos ice cream
05/14/2024 - Louizos Symeonidis began his journey into the world of artisanal ice cream in the early 90s, while living and working in Germany. He learned all about traditional ice-cream making. Years later, in 2023, he opened his store "Vanilla Gelateria" in the heart of Thessaloniki, Greece. Over the past ten years, Louizos has imagined new flavors, developing combinations that surprise and delight his loyal customers. He experiments boldly with spices and uses only the finest ingredients. His sorbets blend fresh seasonal fruits (and vegetables) selected with care. The ice cream maker draws inspiration from his visits to local farmers' markets and enriching conversations with the chefs and epicureans he meets. Discover her recipe for Metaxa-flavoured ice cream!
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Recipes inspired by Japan
05/10/2024 - Discover a starter featuring kinmedai ceviche, hazelnut orange chutney and Cointreau vinaigrette. This typically Japanese raw fish can easily be replaced by sea bream or sea bass. Perfect freshness and taste balance! Thanks to Samuel Albert (Top chef 2019).
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With the return of fine weather comes the return of sorbets
05/07/2024 - The first of 4 sorbet recipes to appear on our site, Cointreau Fizz sorbet is naturally flavored with lime and Cointreau. A recipe shared with us by M.O.F. glacier and World Pastry Champion Emmanuel Ryon.
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A Mojito-themed tart with Mount Gay rum
05/03/2024 - How do you make a sweet dough, a marshmallow, a mirliton or a Mojito cream?... Follow the video of twin brothers Alexis and Manuel Bouillet (Twin’s Creatie Lab, Taïwan).
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The Gastronomy Department within the RÉMY COINTREAU Group
04/29/2024 - This week, RÉMY COINTREAU has decided to put Gastronomy in the spotlight by presenting the everyday work of its @rcgastronomie team with culinary professionals. Deep dive into the interview of Frederic RATAJCZAK, Gastronomy Director within the Group.
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When 2 ambassadors meet...
04/30/2024 - Junko Nishikori, pastry chef in the R&D department of Nichifutsu Shoji, our importer in Japan, and Samuel Albert, Top Chef 2019 winner, are both enthusiastic Cointreau users. Let's hear their preferences...
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Cointreau marzipan, one of RANSON's specialties
04/26/2024 - RANSON (Belgium), a company specializing in the manufacture of almond paste, is offering a new Cointreau-flavoured variation: a surprising taste experience in which Cointreau's subtle bitter and sweet orange oils complement the rich flavor of almond marzipan, while moderating its sweetness and extending its shelf life. Used in patisserie or chocolate, or simply pure, Cointreau® marzipan is appreciated by gourmets looking for new culinary experiences. Discover 3 recipes for Cointreau fruit paste.
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In Spain...
04/25/2024 - Gourmets, Spain's leading gastronomy trade show, comes to a close today in Madrid. Visit the stand of our importer SOC CHEF [4A02] to discover our brands of excellence, true culinary perfumes. Many thanks to the SOC CHEF team.
Orange is the theme...
04/23/2024 - Discover this new soft, gourmet entremets based on? ... carrots combined with Cointreau. In addition to this duo of flavours, the color orange is a lovely aesthetic theme! Thanks to Emmanuel Ryon, M.O.F. glacier and world pastry champion.
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A creation by Laurent Moreno
04/19/2024 - In this new recipe, Cointreau transcends apricot and passion fruit in the heart of a bonbon topped with a lime ganache. A chocolate we'd love to be able to enjoy... Thanks to Laurent Moreno, pastry chef (Le Bonheur, Paris)
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Pretty, colorful and... delicious!
04/16/2024 - Discover the Mount Gay rum-flavored candied fruit cake recipe! When Jean-Michel Perruchon, M.O.F. pastry chef, explains how to prepare this classic cake and reveals his tricks of the trade, you'll want to take action!
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Relais Desserts Congress
04/15/2024 - The Relais Desserts spring seminar took place this weekend. Nearly 100 renowned pastry chefs were hosted by Patrick Agnellet, the pastry and chocolate chef, in his home town of Annecy. RÉMY COINTREAU GASTRONOMIE is proud to be a sponsor of this exceptional event.
Michalis' baba
04/09/2024 - Michalis Chatzikalimeris' career path has always been dictated by his passion for creating exceptional desserts and his taste for innovation. Michalis began his career at the Dorchester Collection, a collection of internationally renowned luxury hotels. He went on to perfect his skills in other prestigious establishments across Greece: Santorini, Mykonos and Athens, before finally taking on a leading role at the Four Seasons Astir Palace as Executive Pastry Chef. This pastry artist creates unexpected taste experiences, brilliantly blending classic Greek flavors with global influences, in an inventive aesthetic. One sentence sums up this passionate pastry chef, named Best Pastry Chef of the Year 2023 at the Best Restaurant Awards: "I'm always excited about inventing and discovering new possibilities in my profession." Discover his original recipe for baba flavored with Metaxa!
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3 starters, 3 main courses, 3 desserts
04/05/2024 - 9 new recipes flavored with Cointreau, St-Rémy brandy or Mount Gay rum, created by Top chef 2019, Samuel Albert. Coming soon to www.remycointreaugastronomie.com
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An Asian success
04/02/2024 - This creation by M.O.F. glacier and World Pastry Champion Emmanuel Ryon is composed of a sober Cointreau yuzu vanilla mousse with macerated candied fruit, in the heart of a Cointreau-punched Savoy cookie. Cointreau enhances the vanilla fragrance, while adding its own freshness!
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Happy Easter!
03/29/2024 - Chocolate at the heart of our Ambassadors' creations around Mount Gay rum, St-Rémy brandy and Iles du Vent rum. Thanks to Jean-Michel Perruchon, MOF pastry chef (Bellouet Conseil), Nicolas Pierot, international pastry chef, Manuel and Alexis Bouillet (Twins' Creative Lab).
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An unique kouglof!
03/26/2024 - Manuel Bouillet revisits kouglof, the traditional Alsatian brioche, with a perfect balance of chocolate and Cointreau! The originality doesn't stop there, however, as the pastry chef adds a new twist to this fermented pastry... Discover it in the recipe! Thanks to Manuel Bouillet
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Magoa truffles from Giorgos Avgeros
03/22/2024 - Giorgos Avgeros, originally from Kalambaka, a small Greek town in Thessaly, initially turned to the fine arts. He studied woodcarving, free drawing, ceramics, hagiography and metalwork before working for 4 years as a sculptor. His love of gastronomy took him to Thessaloniki, where he learned pastry-making. He completed his studies with numerous internships at the Ecole Lenôtre and with world-renowned pastry chefs. In 2009, he won 1st prize for artistic chocolate composition in Greece and the Balkans. A member of the French Embassy's jury for pastry competitions for 2 years, he has also worked as a confessional technical advisor, production manager in a confectionery, pastry chef in 5-star restaurants and hotels, and as a teacher in vocational training establishments in Greece. From 2018 to 2023, he joined the Sani Resort as executive pastry chef, consulting in Greece, Cyprus, Russia and Germany. Today, he has opened his own boutique, Magoa Patisserie in Thessaloniki. Discover his recipe for Metaxa-flavored truffles!
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Mount Gay rum at the heart of a new chocolate bonbon
03/19/2024 - Old Fashioned is a cocktail made with honey, orange and Mount Gay rum. The theme of this new creation by M.O.F. pâtissier Jean-Michel Perruchon. Watch the video!
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Metaxa and gastronomy
03/15/2024 - Do you know Metaxa, the amber spirit with its roots on the Greek island of Samos? A perfect blend of the finest Muscat wines, a secret selection of Mediterranean herbs and May rose petals. The result? A unique fragrance that inspired three renowned Greek personalities at the initiative of our importer, the Stelios Yiannikas company: Michalis Chatzikalimeris, Head Pastry Chef at the Four Seasons Astir Palace Hotel in Athens, Louizos Symeonidis, whose "Vanilla gelateria" boutique is located in Thessalonica, Giorgos Avgeros, owner of the "Magoa Pastry Shop", also in Thessalonica. Stay tuned for more from these chefs and their creations!
More about Metaxa
2024 Dutch Pastry Award
03/12/2024 - The Dutch Pastry Award, the most prestigious pastry competition in the Netherlands, took place yesterday at the Bakkersvak trade fair in Gorinchem. For this 25th edition, the theme was naturally Celebration. As a sponsor alongside our importer, Vipam International, we were delighted to present a set of utensils to the winner, Ms Noah Vlemmix, crowned Best Pastry Chef of the Netherlands 2024. Congratulations to all the winners: @noa.v_chocolatier @rostrianapermatasari @luukrenckens
A new recipe video with Jean-Michel Perruchon
03/08/2024 - Jean-Michel Perruchon, M.O.F. pastry chef, presents his recipe for a chocolate bar with St-Rémy brandy: the preparation of the praline, the ganache and the crunch will hold no secrets for you!
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FINAL CLAP in JAPAN
03/06/2024 - Many thanks to SAMUEL ALBERT for his 3 successful presentations in Japan. Over 900 tastings served during this Japanese stopover. All this would not have been possible without the technical team at NFS, our long-standing partner, and without the help of the teams at the KAGAWA school in Tokyo. Many thanks to Mr HONDA and Mr ITO of the Grand Hyatt Tokyo Roppongi Hills for their invaluable technical support. Congratulations to Mr OYAMA for the perfect organization of this event.
Day 2: Samuel Albert in Tokyo
03/05/2024 - The success of a presentation also and above all depends on what happens behind the scenes. 9 recipes for 60 people to be served in tasting format in just a few minutes, at the perfect temperature - this was the challenge brilliantly met by Samuel Albert and the team! Thanks to all those who worked behind the scenes.
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Day 1: Samuel Albert in Tokyo
03/04/2024 - Our ambassador Samuel Albert demonstrates Cointreau, St-Rémy brandy and Mount Gay rum at Tokyo's Kagawa International School.
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Chef Samuel Albert returns to his roots
03/02/2024 - After working in Japan for 3 years prior to his TOP CHEF adventure, Samuel Albert returns to Tokyo for 3 days of demonstrations for RÉMY COINTREAU GASTRONOMIE with the help of our partner NICHIFUTSU.
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Toyosu Market
03/01/2024 - Toyosu Market, located on Toyosu Island in Tokyo Bay, is a major wholesale food trading center. A veritable institution, Samuel Albert discovered it this morning while shopping for his next demonstration. Welcome to Japan!
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Final afternoon of demonstrations in Korea
02/28/2024 - Samuel Albert's road trip to Korea came to an end today, in front of an audience of professionals enchanted by his creations, both savoury and sweet, flavoured with Cointreau, St-Rémy brandy or Mount Gay rum, such as the Mount Gay Okinawa soufflé. Many thanks to the teams at our importer SUNIN for their professionalism in organizing this Korean week. Special thanks to Samuel Albert.
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Second day in Korea
27/02/2024 - Second day of demonstrations with Samuel Albert in Korea: After Dongtan yesterday, it's now Seoul that welcomes us for an afternoon of presentations to Korean restaurant professionals around Cointreau, Mount Gay rum and St-Rémy brandy. > Video 1 > Video 2 > Video 3
Start of 3-day demonstration in Korea with Samuel Albert
02/26/2024 - Our Ambassador, Samuel Albert, winner of Top Chef 2019, starts today a demonstration in Korea at our importer, Sun-in. The chef has come up with recipes combining French culinary tradition and Asian ingredients: 10 starters, main courses or desserts, flavored with Cointreau, Mount Gay rum or St-Rémy brandy. And off you go! > VIDEO 1 > VIDEO 2 > VIDEO 3
Sweet potato flan, flavored with Iles du Vent rum
02/22/2024 - The flan, a classic French pastry recipe, is revisited by Junko Nishikori, who introduces an ingredient typical of Japanese gastronomy: the sweet potato. Among the sixty or so varieties of sweet potato grown in Japan, Beniharuka is the most suitable, its sweet taste and high water content combining perfectly with the exotic fruit, citrus, dried fruit and spice aromas of Iles du Vent rum.
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Belgium in the World Cup!
02/20/2024 - At Sirha-Europain in Paris, the Pastry Lions took the first step towards qualifying for the international final of the Pastry World Cup, to be held in Lyon in January 2025. After two days of competition, the Belgian team, comprising Raoul Andriessen, Marijn Coertjens and Djordy Van Kemseke, was awarded the precious sesame by the jury and the event's honorary president, Stéphane Leroux, M.O.F. pâtissier. 5h30 to create an artistic piece of chocolate and sugar, 8 plated desserts, 3 revisited Paris-Brest and 3 iced cakes, on the theme of Belgian autumn desserts: this was the challenge taken up by the Pastry Lions, who thus enter the circle of 20 finalist teams in this prestigious world competition. Congratulations to the 3 teams on the podium in this European selection: France, Italy and the United Kingdom. Congratulations to the Lions and good luck for the future!
Continuing our nod to Asia!
02/16/2024 - Sudachi is a Japanese citrus fruit that is harvested green for its acidic juice. Renowned Belgian pastry chef Niek Bossaert, member of the 'Créateurs de desserts' association, adds a refreshingly tangy, exotic touch to his dessert of mango, chocolate and sesame, subtly flavoured with Mount Gay rum.
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Valentine's Day in the land of the rising sun
02/13/2024 - In Japan, Valentine's Day is an important holiday during which, unlike in the West where men men give gifts and flowers, it's the women who spoil the gentlemen with chocolates. A way of celebrating affection and friendship! Chocolatiers have created a variety of chocolates: Giri-choco for male colleagues, Honmei-choco for lovers, Tomo-choco for friends, Kazoku-choco for family, Jibun-choco for herself. Around 20% of annual chocolate consumption is linked to this event. JR Nagoya Takashimaya, a renowned department store in Nagoya, achieved record sales of over 21 million Euros from January 19 to February 14, 2023, an increase of 42% on 2022, and welcomed over 700,000 customers. The tradition continues on March 14, White Day: men give gifts back to the women who have spoiled them, often cookies, marshmallows or sweets. Nama-choco is characterized by its ganache with a high water content, which gives it a soft texture much appreciated by the Japanese. This "fresh" chocolate should be eaten within a week of production. Thanks to our ambassador, Junko Nishikori, for this Cointreau-flavored creation.
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A new tartelette recipe to discover on video
02/09/2024 - A perfect combination of pecan, almond, banana, chocolate and St-Rémy brandy. Just the right balance of flavors in this exotic tartelette created and presented by Jean-Michel Perruchon, M.O.F. pastry chef.
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Celebrating Chinese New Year with Emmanuel Ryon
02/06/2024 - Let's continue our nod to Asia as it celebrates New Year with this dessert imagined by World Champion pastry chef, M.O.F. glacier Emmanuel Ryon. "Asia Dream" combines Matcha tea, vanilla and fresh raspberries with the delicate aromas of St-Rémy® brandy.
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Chinese New Year: Happy Spring Festival! 新年快乐
02/02/2024 - To celebrate Spring Festival, the first stage of China's New Year festivities, we offer this recipe named "Flower" flavoured with Iles du Vent rum. Created by Sinodis, our importer, whom we warmly thank.
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What's the secret behind this Mount Gay rum sablé?
01/26/2024 - The secret lies in the filling, to which is added an ingredient - in this case Kintoki from Japan - whose pronounced sweetness and soft, chewy texture contribute to the success of this sablé. Mount Gay rum adds vanilla, oak and sweet caramel aromas. Created by our ambassador, Junko Nishikori.
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Next step towards the Coupe du Monde de la Pâtisserie
01/19/2024 - Good luck to the Pastry Lions, the Belgian team, at the European selections for the Coupe du Monde de la Pâtisserie, which will take place on Monday January 22 in Paris!!!! Follow the highlights on their Insta account: @cmpatisserie_belgium and their Facebook page: Club Coupe du Monde de la Pâtisserie - Team Belgium
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Sweet potatoes, a traditional ingredient of Japanese gastronomy
01/16/2024 - Introduced to Japan in the 17th century, sweet potatoes have become a popular autumn dish, thanks to their sweetness and richness in dietary fiber, vitamins and other nutrients. The sweet potato season runs from September to November. As they are sweeter after storage than when freshly picked, they are refined for about a month after harvest before being shipped. Some sixty varieties are grown in Japan, and are used in a wide range of sweet and savoury dishes, including : Tempura: slices coated in egg and flour, then deep-fried, Hoshi-imo: steamed, sliced and dried potatoes, Imo-kenpi: a sweet snack made with long, thin French fries, cooked in oil and candied. Yaki-imo: confectionery cooked for a long time at low temperature on hot stones. This cooking process eliminates excess water to bring out their natural sweetness. There is currently talk of a fourth yaki-imo boom. Sweet potato: Western-Japanese fusion pastry made with sweet potato purée, milk, egg, granulated sugar and butter, in the shape of a sweet potato. Imo-jochu: a type of alcohol that uses their natural sugars in the distillation process. Stay tuned for more recipes from Ms. Nishikori!
Junko NISHIKORI: new ambassador for Rémy Cointreau Gastronomie
01/09/2024 - RÉMY COINTREAU GASTRONOMIE is privileged to welcome Ms Junko Nishikori as ambassador for its brands of excellence: Cointreau, St-Rémy brandy, Mount Gay rum, ... After working in the financial sector, Ms Junko Nishikori studied at the École Ferrandi in Paris, where she obtained her C.A.P. pastry. After gaining experience in patisseries, restaurants and chocolate shops in Paris, Edinburgh and London, she returned to Japan to join the research and development department of Nichifutsu Shoji in Kobe. An ambassador for French gastronomy brands in Japan, this company has been importing raw materials and equipment for the Japanese culinary trades for over 50 years. Ms Junko Nishikori has created several recipes based on sweet potatoes, a traditional ingredient of Japanese gastronomy appreciated for its mild flavor and health benefits. Discover this ingredient in our next publication.
Gâteau de Savoie flavoured with Mount Gay rum
01/05/2024 - Manuel and Alexis Bouillet revisit the gâteau de Savoie, a soft sponge with its origins in eastern France, perfect for snacking. To your screens!
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Happy Epiphany!
01/02/2024 - The galette will be in the spotlight throughout January. A lovely tradition that has inspired our ambassadors, Jean-Michel Perruchon, M.O.F. pastry, and Alexis Bouillet, Best Young Pastry Chef 2011. Their recipes, flavoured with Mount Gay rum or St-Rémy brandy, are available on our website. https://www.remycointreaugastronomie.com/pdf/3056 https://www.remycointreaugastronomie.com/pdf/5143
Surprise, surprise!
12/29/2023 - Under this Chesterfield sofa, you'll find a dessert that's just as... soft! Made with shortbread dough, covered with a thin layer of frangipane, apricots, vanilla mousse and a Cointreau-flavoured wild strawberry coulis, this dessert is the creation of Belgian pastry chef Marijn Coertjens (Ghent).
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Merry Christmas 2023!
The whole RÉMY COINTREAU GASTRONOMIE team wishes you a merry Christmas, surrounded by your loved ones and shared gourmet moments!
An old fashion brownie
12/22/2023 - To create a brownie on the old fashioned cocktail theme, Jean-Michel Perruchon, M.O.F. pâtissier, layered his brownie cookie with a black and milk honey ganache, a pecan cookie, then an orange vanilla cream, all 3 flavoured... with Mount Gay rum. An original, gourmet association!
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This verrine has swing!
12/18/2023 - This verrine imagined by Emmanuel Ryon combines Carambar®, hazelnut chocolate mousse and caramelized hazelnut vanilla ice cream, with the exquisite flavours of gingerbread, candied apricots and dates from St-Rémy brandy. A perfect balance of taste and festive aesthetics!
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An irresistibly fresh verrine!
12/15/2023 - In this verrine inspired by the Mojito cocktail, Emmanuel Ryon, World Pastry Champion, M.O.F. Glacier, combines the lemony cucumber juice and minty fragrance of shiso with the sweet Islay flowers and botanicals of The Botanist gin in an astonishing combination of textures...
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A St-Rémy cappuccino tart
12/08/2023 - Pastry chefs Alexis and Manuel Bouillet found their inspiration in a cup of cappuccino coffee! They came up with a tart that combines the coffee and milk flavours of a cappuccino with the aesthetics of a cup topped with an artistic latte art effect. The St-Rémy brandy enhances the coffee flavour, while adding notes of gingerbread, candied apricots and dates.
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In December : 3 verrines by Emmanuel Ryon
12/05/2023 - What's the secret behind this first chestnut-themed creation? A combination of chestnut ice cream and Matcha tea ice cream. For texture, we add the crunchiness of vanilla meringuettes and the creaminess of a chestnut coulis. Port Charlotte whisky adds notes of peat, gently spiced with black pepper. An elegant contrast! Thanks to Emmanuel Ryon, World Pastry Champion, Meilleur Ouvrier de France Glacier.
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Stollen recipe revisited
11/24/2023 - With the festive season just around the corner, Adeline Vancaster (Pâtisserie Ducobu) has come up with her own version of Stollen, the fruit bread that originated in Germany. The pastry chef has chosen Cointreau, which adds freshness and the full aromatic power of orange.
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Cointreau ivory log
11/20/2023 - Cointreau emphasizes the mango and passion fruit flavours of this exotic log created up by MOF pastry chef Arnaud Larher. Delicate, fruity and delicious all at once!
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Jean-Michel Perruchon's Mount Gay cake
11/17/2023 - Watch this month's video to find out how to prepare the Mount Gay Rum Banana Hazelnut Cake, which combines two textures in a highly original new cake!
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12 videos with Jean-Michel Perruchon!
11/16/2023 - M.O.F. pastry chef Jean-Michel Perruchon (Ecole Bellouet Conseil) has come up with 12 recipes flavoured with Cointreau, St-Rémy brandy or Mount Gay rum, presented for the first time on video by the chef, giving tips and tricks. Stay tuned! Recipes coming soon. First appointment: tomorrow!
THE CULINARY FLAVOURS
When the giraffe inspires a world pastry champion...
11/10/2023 - In harmony with this sublime animal, Otto Tay has imagined a travel cake with flavours of caramel, coffee, nuts and chocolate. The St-Rémy brandy, with its exquisite aromas of gingerbread, candied apricots and spicy dates, is the perfect complement to this palette of flavours. Thank you to Otto Tay for sharing this new creation with us.
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Jean-Michel Perruchon in Krakow: packed house!
11/09/2023 - Second demonstration in Poland by our ambassador and Meilleur Ouvrier de France pâtissier, Jean-Michel Perruchon, with the preparation of 4 Cointreau-flavoured desserts. Among them, the Margarita éclair, a creation whose recipe we'll soon be sharing with you... on video! We would like to thank our partners SAVPOL, Les vergers Boiron and Barry Callebaut for organising this master class.
A banana and caramel brioche flavoured with St-Rémy
11/09/2023 - A new video from the brothers, Alexis and Manuel BOUILLET, presenting their favourite brioche. What makes it special? A combination of Viennese fermented dough and brioche dough. One of know-how that they share with us.
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Demonstration in Poland with Jean-Michel Perruchon
11/07/2023 - First day of demonstrations in Lodz, in front of an attentive audience of professionals. A master class organised in collaboration with SAVPOL, Les vergers Boiron, Barry Callebaut and RÉMY COINTREAU GASTRONOMIE represented by Paul Segers.
A Christmas brioche like no other...
11/03/2023 - The Botanist gin was the inspiration for this recipe, an unexpected ingredient in Viennese pastries which, combined with lime, gives this brioche a decidedly cocktail flavour. Richly filled, on a breakfast table or at a festive brunch, it’ll be an original alternative to classics such as panettone or stollen. Thanks to Alexandre Morsomme, Belgium's Bakery Champion 2016 & 2019, Belgium's best Croissant 2019, Golden Croissant 2023, and Michelle Grimmelprez (Pâtisserie De Baere, Belgium).
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Laurent Surut, new ambassador
10/30/2023 - With 30 years' experience in the restaurant business, Laurent SURUT is a passionate, rigorous and perfectionist chef who works closely with his suppliers and producers to create his dishes. His professional career began at L'Auberge de l'Eridan (3 Michelin stars) in 1994. He through the ranks: commis de cuisine to chef de partie, pastry chef, assistant chef and then owner and operator of the restaurant Les Délices partagés in Vihiers (49) in 2004, an address which he ran for 7 years before joining the Abbaye de Villeneuve in Les Sorinières (49) as chef de cuisine and catering manager. Since 2012, he has owned and operated the Belle Rive restaurant in Angers. Laurent SURUT takes part in a number of culinary events and enjoys sharing his passion during culinary courses open to the general public. We are delighted to welcome Laurent SURUT as an ambassador for our culinary flavours.
Next demonstration in Poland
10/16/2023 - Jean-Michel Perruchon, Meilleur Ouvrier de France pâtissier, will be hosting a demonstration at our importer SAVPOL on 7, 8 and 9 November, in the cities of Lödz and Krakow. On the programme? Preparation of several recipes, including a cake, an éclair, a special Christmas dessert and a travel cake, flavoured with Cointreau. A master class organised in collaboration with SAVPOL, Les vergers Boiron, Barry Callebaut and RÉMY COINTREAU GASTRONOMIE. We'll be sharing these new products with you shortly. Contact to register: gourmet_polska@barry_callebaut.com specifying whether you are coming to Lödz or Krakow.
The perfect Tonic log!
10/25/2023 - Featured in the latest issue of the Journal du pâtissier, this new creation by Belgian pastry chef Niek Bossaert (Heule) is based on the trendy theme of The Botanist gin combined with citrus fruit and Cointreau.
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A baba by Arnaud Larher
10/13/2023 - Arnaud Larher, Meilleur Ouvrier de France, Relais Desserts, shares with us his recipe for Elixir baba with notes of Cointreau and Mount Gay rum. Delicious! Thanks to the chef!
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Choco Exotic log
10/10/2023 - As promised, in October we will be publishing 3 new log recipes. This first log, created by Belgian pastry chef and chocolatier Patrick Aubrion, consists of an almond dacquoise, a vanilla flan with a touch of Cointreau, a feuilletine praline and a milk chocolate mousse.
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The podium of a successful competition
10/09/2023 - Congratulations to the winners of the 25th Finale romande et tessinoise des apprentis-confiseurs, held at the end of September at the Ecole professionnelle in Montreux: 1. Corentin Comte, Ackermann Artisan in Grandson (VD) 2. Lorie Rossat, Romain Lemann's Artisan in Bulle (FR) 3. Emma Gauthier, Réseau Formation Vaud (VD) Congratulations to all the candidates, who are among the best graduates in their canton. 6 girls and 3 boys who had 5 hours to present a table filled with a variety of creations, including an artistic piece on the theme of "Celebrating 25 years". A competition in which RÉMY COINTREAU GASTRONOMIE is a partner. We'll be sharing their praline recipes very soon.
St-Rémy chocolate warm tart
10/06/2023 - In this video, Manuel and Alexis Bouillet present us with an unexpected creation, full of delicacy, combining hot and cold in the same dish. The St-Rémy brandy brings a real freshness and taste balance to the whole.
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Emmanuel Ryon on show in Belgium
10/04/2023 - On October 17 and 18, Emmanuel Ryon, Meilleur Ouvrier de France Glacier, World Pastry Champion and Relais Desserts, will give a master class organized by Ranson in collaboration with Carpigiani, Debic and Rémy Cointreau Gastronomie. The theme will be ice cream, featuring Cointreau, St-Rémy brandy, The Botanist gin and Port Charlotte whisky. Course already full !!
Belgium returns to the Pastry World Cup
10/03/2023 - RÉMY COINTREAU GASTRONOMIE is proud to be a support partner of the Belgian team "Pastry Lions", candidates for the 2025 Pastry World Cup. A trio made up of : Marijn Coertjens, captain, chocolate specialist, Djordy Van Kemseke, ice cream specialist, and sugar specialist Raoul Andriessen, coached by Belgian chocolate ambassador Jean-Philippe Darcis. The experienced pastry chefs’ll guide these young talents, at the Belgian Pastry Club (ASBL) chaired by Raphaël Giot, Jean-Philippe Darcis, vice-president, and Patrick Aubrion, general secretary. First step: Win one of the 5 European qualifying places for the world championships. We wish them all the best! Stay tuned!
End of year demonstration in Belgium
10/03/2023 - The first day of the RANSON demonstration took place yesterday in Hoeselt, today in Bruges and tomorrow in Brussels, with pastry chefs Marijn Coertjens and Niek Bossaert taking it in turns to present their creations, their philosophy and their working methods, and Patrick Aubrion presenting some of the recipes he has devised using marzipan. A presentation organised in collaboration with RÉMY COINTREAU GASTRONOMIE, Debic, Les vergers Boiron and Callebaut.
A square cake? Why not?
09/28/2023 - In this gourmet recipe, the cake dough is embellished with small cubes of banana caramelized with Mount Gay rum, under a milk gianduja coating. A travel cake created by Peter de Volder and David van Acker (Zuut, Leuven, Belgium).
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Log special: Cointreau duo log
09/26/2023 - Cointreau goes very well with strawberries, as it adds a touch of orange that enhances the taste of the fruit. A subtle, fruity accord that creates a contrast between sweet and tart... especially as the duo log is also flavored with pistachio, passion fruit and raspberry. Created by Meilleur Ouvrier de France pâtissier Jean-Michel Perruchon (Bellouet Conseil, Paris). Stay tuned in October, 3 new log recipes coming soon!
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Log special: Pure chocolate log
09/22/2023 - When chocolate meets raspberry, it's a party! A marriage of flavors in which the rich creaminess of the chocolate and the softness of the chocolate sponge combine perfectly with the tangy sweetness of a raspberry jam... underlined by a dash of Jacobert raspberry brandy! Thanks to Patrick Aubrion (Belgium).
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The Cointreau signature croissant
09/19/2023 - In this new video, Alexis and Manuel Bouillet present their creation: a croissant topped with a gellan mandarin and Cointreau marzipan insert. When the airy puff pastry of a viennoiserie reveals at its heart the subtle, sweet fragrances of an orange-mandarin-Cointreau trio, what a success!
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Special log: Chef’s favourite log with Mount Gay
09/15/2023 - To accompany the vanilla, oak and sweet caramel aromas of Mount Gay rum, Relais Desserts' Marc Ducobu has combined chestnut, blackcurrant and blueberry. An explosion of flavors, this log!
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Emmanuel Ryon continues his demonstration
09/14/2023 - After Shenzhen, the M.O.F. glacier and World Pastry Champion, Emmanuel Ryon has just completed his demonstration in Shanghai before an attentive audience of professionals, nearly 70 people seduced by the chef's creations and the assets represented by the RÉMY COINTREAU GASTRONOMIE brands, true culinary flavours: Cointreau, St-Rémy brandy, Iles du Vent rum and Jacobert eaux-de-vie. Thanks to Emmanuel Ryon, Sinodis and all the participants. We'll be sharing these recipes with you, so stay tuned!
Demonstration in China
09/13/2023 - Our ambassador, Emmanuel Ryon (MOF glacier & World pastry Champion), has just given a demonstration in Shenzhen of 5 entremets flavored with Cointreau, St-Rémy brandy, Iles du Vent rum and Jacobert eaux-de-vie. The event, organized by our importer SINODIS, was attended by 65 customers who were delighted by the beauty and quality of the desserts and the chef's professionalism. A surprise Cointreau sorbet brought the day to an enthusiastic close. Many thanks to Emmanuel Ryon, Sinodis and all the participants.
Special log: The Botanist sun log
09/12/2023 - Pastry chef Andy Verstraeten (Grains de Vanille, Rixensart, Belgium) imagined this recipe inspired by Japanese pastry and its ingredients, such as yuzu, lemon, sesame and fresh cheese, combined with the freshness of The Botanist gin. The perfect balance! Featured on the new issue of "Journal du Pâtissier".
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Special log: St-Rémy vanilla log
09/08/2023 - Composed of a vanilla, cardamom and St-Rémy brandy flavoured mousseline at the heart of a vanilla bavaroise set on a crunchy cara crakine base, this original recipe is the creation of Belgian pastry chef and chocolatier Patrick Aubrion. Find out more in the September issue of Passionnément Artisan magazine.
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In September, the focus is on logs!
09/05/2023 - Throughout the month, discover several log recipes based on the RÉMY COINTREAU GASTRONOMIE brands: 08th: Patrick Aubrion's St-Rémy vanilla log, 12th: The Botanist sun log by Andy Verstraeten (Grains de Vanille) 15th: Marc Ducobu - Chef’s favourite log with Mount Gay 22nd: the Jacobert pure chocolate log by Patrick Aubrion 26th: the Cointreau duo log from Jean-Michel Perruchon (MOF pâtissier) To inspire you this end of year.
When Kouignette is flavoured with Cointreau
08/30/2023 - Have you ever heard of Kouignettes? They're pretty little pastries made from pure churned butter flaky pastry dough, and they're a must-have speciality of Maison Georges Larnicol. Among the variations, discover the Kouignettes delicately flavoured with Cointreau, which we particularly appreciated...
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A little shiso raspberry cake
08/23/2023 - With its fresh and delicate look, this dessert hides a most interesting composition, alternating shortbread, cream, sponge and gel, with flavours of shiso, raspberry... and Cointreau! Thanks to Nicolas Pierot.
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