05/30/2023 - We owe this original creation to the Greek pastry chef, Babis Polykateros. Named Delicitrus, it mixes for the highest taste bud pleasure, chocolate, orange, tangerine… and Cointreau®. Thanks to the Chef for sharing his recipe with us.discover the recipe
05/26/2023 - This new recipe created by pastry chef Tanguy Coelis (Pâtisserie Manu, Belgium) consists of a dates cream, a financier delicately flavored with Cointreau, the whole covered with a mascarpone chantilly. We want to taste! Thanks to the Chef of this sharing !discover the recipe
05/25/2023 - Last day of the bakery show in Shanghai. The opportunity to warmly thank our Sinodis distributor and to make a more than positive assessment! The beautiful Sinodis stand was full during these 5 days of show. The chef demonstrations attracted many professionals, who were also interested in the RÉMY COINTREAU GASTRONOMIE brands. Great success this 2023 edition!
05/23/2023 - We warmly thank Tio Van Ginneken (Arto, Stekene), winner of the 2022 Belgium Chocolate Awards, for sharing with us his AMANDA chocolate recipe, flavoured with Amaretto.discover the recipe
05/22/2023 - Bakery China has just opened in Shanghai, China! W’ll meet you from 22 to 25 May at the stand of our distributor Sinodis [2.1 B91] which offers tastings and demonstrations around our brands: Cointreau, St-Rémy, Mount Gay, etc. Thanks to the Sinodis team! Welcome to all!
05/19/2023 - This is what the pastry chefs, Manuel and Alexis Bouillet, are offering you in their new online video! A new recipe they created specifically for you.DISCOVER VIDEO & RECIPE CARD
05/16/2023 - The international pastry chef, Nicolas Pierot, has chosen the Iles du Vent rum: a delicate rum from the Caribbean Islands, whose fruity taste and aromatic power perfectly complement the flavours of coffee, mango and passion fruit of this dessert.discover the recipe
03/24/2023 - The consulting pastry chef, Nicolas Pierot, has just presented several of his recipes during a 3-day demonstration organized by our importer, SUN-IN, in Korea. Program: • Viennese coffee, mango and Iles du Vent rum • Cointreau shiso raspberry chocolate cake • Cointreau strawberry vanilla Cupcake • Amaretto lime flower • St-Rémy Belle Hélène pear A great success for this workshop involving 65 professionals, brilliantly organized by SUN-IN, whom we thank. Stay tuned to follow the publication of these new recipes!
03/17/2023 - Here again Alexis and Manuel Bouillet (Twin’s Creative Lab) on the screen to present their recipe: the Cointreau exotic cup.discover video & recipe card
03/10/2023 - To evoke the tropics, pastry maker Tanguy Coelis (Pâtisserie Manu, Belgium) has selected ingredients such as coconut, passion fruit, mango and pineapple to which The Botanist gin brings its freshness. This cake of long conservation can be declined in circle or frame.discover the recipe
06/03/2023 - The Dutch bakery, pastry, ice cream and chocolate exhibition is currently taking place in Gorinchem. Visit the stand of our importer, VIPAM, to discover the range of spirits at your disposal, true culinary flavours! STAND D130
03/03/2023 - Pastry chef Andy Verstraeten (Pâtisserie Grains de vanille, Belgium) very much appreciates travel cakes, the tasting of which provides a pleasant moment of sharing. This revisited version of Napolitan cake is made from dark chocolate, Cointreau®, mascarpone and citrus. An originality that makes the success of this tasty cake, very easy to prepare.discover the recipe
02/28/2023 - Expo Sweet, the largest annual confectionery and ice cream show in Poland, opened yesterday in Warsaw for 4 days. We are present on the stand of our importer, SAVPOL: stand 3, hall 4. We look forward to welcoming you and informing you about our brands!For more information
02/24/2023 - Created by Adeline Vancaster (Pâtisserie Ducobu, Waterloo, Belgium), this elegant cake consists of a creamy apple compote topped with a crispy butter crumble, at the heart of a cake delicately flavoured with orange zest and Cointreau®. A travel cake, excellent throughout the year.discover the recipe
02/22/2023 - Congratulations to SUN-IN for the opening of 2 new demonstration and training centers in Seoul. Our importer now has 3 establishments that will welcome us next month during demonstrations organized in collaboration with the pastry chef, Nicolas Pierot.
02/21/2023 - RÉMY COINTREAU GASTRONOMIE asked international pastry chefs, Alexis and Manuel Bouillet (Twin’s Creative Lab), to revisit a few classic French pastries by flavoring them with Cointreau, Mount Gay rum or St-Rémy brandy. Result? 12 very detailed videos of recipes to discover throughout 2023 on our site. And to start, here is the Mount Gay exotic Baba!discover video & recipe card
02/14/2023 - The pastry chef, Aurélien Trottier (Artisan Passionné) has revisited the traditional recipe of baba in a delicate and gourmet version, Cointreau and blood orange, the seasonal fruit !discover the recipe
02/14/2023 - On the occasion of Valentine’s Day, Alexandre Morsomme and Michelle Grimmelprez (Pâtisserie De Baere, Knokke, Belgium) imagined a heart-shaped pastry. Inspired by the traditional Black Forest, this creation consists of a light mascarpone cream generously topped with cherries and Griottines Cointreau, and a gluten-free cocoa dacquoise.discover the recipe
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
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
02/11/2023 - The Meilleur Ouvrier de France, Laurent Le Daniel, will offer the NOTHING BUT LOVE box, with its 2 Cosmopolitan cocktails, with 3 desserts to choose from: Romantic: Whipped cream and blackcurrant compote, light cream with white chocolate, almond cream and sweet crumble. Flame: Madagascar vanilla mascarpone whipped cream, mousseline and exotic compote (passion, banana, pineapple), almond cream and sweet crumble. Hug: Dark chocolate whipped cream, mousse and Cameroon chocolate cream, tender chocolate biscuit on a crispy praline feuilletine. Available on 13 and 14 February for 35 €for more information
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
02/07/2023 - Aurélien Trottier (Pâtisserie Chocolaterie Artisan Passionné in Angers, Cholet and Les Ponts de Cé) created a red heart to accompany the tasting of the Cosmopolitan, dessert composed of a chocolate cake, a cream of exotic fruits based on mango and passion and a dark chocolate mousse. Unique format for 2 people, exclusively for the NOTHING BUT LOVE box.for more information
02/06/2023 - Baker-pastry maker Jaël Verleysen (Verleysen Bakery in Hofstade, Belgium) has revisited the millefeuille with this more contemporary version, topped with a mascarpone cream with The Botanist Gin combined with grapefruit and Mara des bois strawberries, all heart-shaped to celebrate Valentine’s Day!discover the recipe
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
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
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.RESTAURANT LES PETITS PRES
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.
01/31/2023 - Lovers of flowers, flavors and chocolate will be delighted by this romantic creation by pastry chef Andy Verstraeten (Pâtisserie Grains de Vanille in Rixensart, Belgium), with surprising flavours of The Botanist Gin, bergamot and pecan embedded in chocolate.discover the recipe
01/26/2023 - It is with great pleasure that we received today in Angers the company Nichifutsu, in the presence of Cécile Roudaut, Master Blender St-Rémy Brandy, and Carole Quinton, Master Distiller at Cointreau, that we thank. Thanks to our distributor in Japan for his visit
01/26/2023 - We are very pleased to have welcomed today in Angers our ambassadors: Nicolas Pierot, Otto Tay, Loi Min Gai, Kean in the presence of Frédéric Ratajczak, Paul Segers, Melody and Lin Hao.
01/25/2023 - Let's go for the publication of the first special Valentine's Day recipe! We will share with you two more on January 31 and February 6. "My Valentine" is a creation of pastry chefs, Maurits van Lookeren and Andon Emonds of the Delrey pastry shop in Antwerp (Belgium). Make way for simplicity! This generously filled tart mixes complementary flavors and textures, around raspberry, Cointreau® and orange. The red of raspberries and sponge cake is the decorative nod to Valentine's Day.discover the recipe
01/24/2023 - Ultimate video presentation of Caketails during the Caketail Contest 2022! It's the turn of Alexandre Vaessen, sous-chef, and Jonathan Torralba Rodriguez, sommelier, at the restaurant La canne en ville (Brussels) to talk to you about their creations.see the video
24/01/2023 - The fact of the day? The organization of SIRHA has come to film our chefs, Alexis and Manuel Bouillet, for a communication intended for the Chinese public on the concept of Cointreau Caketail. We thank Cédric Perrier for his visit, whose company Boosterdry is the creator of the Cointreau cocktail mousse, used by our chefs on our stand, both cocktail and pastry. And a big thank to Chefs Dirk Battheu and his wife Etchel and their collaborator Emy, who delighted us during our stay at home in Lyon (Restaurant T BLAUWERSHUYS in Poperinge, Belgium). Thanks to Stéphane Glacier, pastry MOF, and Jean-Jacques Borne, glacier MOF, for their visit.
01/23/2023 - The RÉMY COINTREAU GASTRONOMIE team presents its best wishes for the Chinese New Year.see the video
01/22/2023 - Thank you to the many visitors received today on our stand, in particular to: Pastry Giot Jean-Philippe Darcis Guido Devil Denis Vergneau, Sinodis company, our distributor in China. World Pastry Cup teams from Malaysia and Taiwan Our distributor Nichifutsu (Japan) as well as our ambassadors, Alexis & Manuel Bouillet, Otto Tay and Ming Ai, Bruno Van Vaerenbergh and Patrick Aubrion.
01/21/2023 - Today and until Monday, our ambassadors, Alexis and Manuel Bouillet are on our stand! Their preparations for the day? Angel cake with Mount Gay rum, Sidecar caketail, Cointreau mandarin puff & cointreau banana cupcake. On this first day of the Chinese New Year, happiness, health, luck and prosperity to all!SEE THE VIDEO
01/20/2023 - Chef Otto Tay's tastings delight our visitors! Our ambassador presented several of his creations: peanut cake & Mount Gay rum, Cointreau earl grey raspberry cake, Cointreau Dim sum (recipe available on our site on this link) decorated with Cointreau pearls, and Cointreau vanilla mascarpone cream verrines. Thanks to our visitors: Bramble & Hedge (Australia), Sanjeev and Julie from Keylink, our UK distributor, the students of the Notre-Dame du Roc - Les sorbets School (La Roche sur Yon), Marc, the creator of Cointreau pearls, Joël Bellouet and Jérôme Landrieu, with chefs Manuel Bouillet and Nicolas Pierot, Nicolas Adriano and Michael Gastaldi from Nio (Cocktails Nio) with Paul Segers, Jean-Michel Perruchon, MOF pastry chef (Bellouet Conseil) with Frédéric Ratajczak and Paul Segers, Shirley and Filad, our distributor Maxly Food (Hong Kong).
01/19/2023 - During this first day at the Hospitality and Catering show in Lyon, we had the pleasure of meeting our chefs and ambassadors: Otto Tay, 2019 World Pastry Champion, Manuel and Alexis Bouillet, Pastry Consultants (Twin's Creative Lab), Nicolas Pierot and Laurent Luo (MelodyLu Bakery). Otto Tay performed dessert demonstrations with Cointreau 60, which attracted many gastronomy professionals. We thank in particular for their visit, Arjan Van de Rovaart and Tom Stalpers of VIPAM, our importer in the Netherlands, and M. Laurent Le Daniel, MOF pastry chef, President of the National Confederation of Pastry Artisans.
01/18/2023 - he RÉMY COINTREAU GASTRONOMIE team is in Lyon, ready to welcome you on the SIRHA!
01/18/2023 - Otto Tay, World Pastry Champion, and pastry chefs, Alexis and Manuel Bouillet, have just revisited some great classics of French pastry, including the flavor of Mount Gay, the oldest rum brand in the world! Visit SIRHA to discover their creations!
01/17/2023 - St-Rémy is the most popular French brandy in the world. In its special gastronomy version, it concentrates all the flavours of the original St-Rémy: delicate aromas of wood and vanilla, notes of ripe fruit and honey. The World Pastry Champion, Otto Tay, on January 19 and 20 on our stand, and pastry chefs, Alexis and Manuel BOUILLET, present from January 21 to 23, will be at your disposal to reveal their tricks on the use of this culinary flavour!
01/16/2023 - COINTREAU, the orange liqueur par excellence, is a true culinary fragrance. Come and discover on our stand at SIRHA the 6 Cointreau scent indicators!
01/16/2023 - Our duo composed of Quentin Gallopyn, sous-chef, and Rodolphe Quéhé, sommelier, within the same establishment, L'impératif (1 Michelin star) in Roucourt, presents in video its creations during the Caketail competition.see the video
01/12/2023 - In preview on SIRHA, pastry chefs, Alexis and Manuel BOUILLET, will teach you their new creations. Great classics of French pastry revisited: flan, charlotte, cake, soufflé,... flavored with Cointreau, St-Rémy brandy and Mount Gay rum. The dates to remember: they will be from 21 to 23 January on our booth 4C36!see the video
01/11/2023 - Otto Tay and Loi Ming Ai won the title of World Pastry Champions in 2019, as part of the Malaysian team. These talented chefs have created several recipes flavored with Cointreau, Cognac Rémy Martin, Calvados Père Magloire and Amaretto, in video format to discover in our Chef Recipes section. Otto TAY looks forward to seeing you on our booth 4C36 on 19 and 20 JANUARY on SIRHA!see the video
01/10/2023 - Discover in video the Caketails imagined by Kevin VAN ASCH, chef de partie, and Alain ROSIER, sommelier, at the restaurant Aan de Zweth (1 Michelin star) in the Netherlands, during the Caketail Competition!discover video
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.FOR MORE INFORMATION
01/03/2023 - We share with you the Caketails recipes imagined by Yorre Adrianenssens (Restaurant Casello) and Koen Van der Cammen. A duo that won bronze at the 2022 Caketail Competition. -> Salted Caketail -> Sweet Caketaildiscover video & recipes
01/01/2023 - The RÉMY COINTREAU GASTRONOMIE team wishes you all the best for the New Year.
12/27/2022 - Our silver winners, Ygor SNYDERS (Maison Snyders) and Idris BICAK (Bar Volga) present their Caketails in video! Discover their recipes available on our website. -> Salted Caketail #2 -> Sweet Caketail #2discover video & recipes
The Rémy Cointreau Gastronomie team wishes you a Merry Christmas, beautiful gourmet moments to share!
12/20/2022 - Discover in video the creations of Anouck FRANSOLET (Sommelier) and Corentin LONNOY (Chef) of “Le comptoir de l'eau vive” (Belgian), during the Caketail contest. Two compositions that allowed them to win gold! Their recipes are freely downloadable on our website. Salty Caketail: Epicure Sweet Caketail: Horaciodiscover video & recipes
12/16/2022 - In a month to the day, we look forward to seeing you at the Salon de l'Hôtellerie et de la Restauration in Lyon. Stay tuned to find out more!
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!DISCOVER THE VIDEO!
12/13/2022 - Mélanie Marguerat ranked 3rd at the 2022 Romande and Ticino Final of young confectioners. Discover the recipe for its praline with orange and Cointreau flavors!DISCOVER THE RECIPE
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!SEE THE TEASER
12/06/2022 - Brent MAES joined the Joost Arijs chocolate pastry shop as soon as he finished his studies at the Ter Groene Poorte bakery school in Bruges and its pastry and chocolate specialization. He’s dedicated to slow baking, to the production of sourdough breads and viennoiseries. He has created his own version of almond cake to which he incorporates raspberries and The Botanist gin. Recipe from the book 2023 RANSON INSPIRATIONS.discover the recipe
12/02/2022 - Discover the recipe for the 2nd Prize of the 2022 Romande and Ticino Final of young confectioners, Bruno Schneider.discover the recipe
12/01/2022 - Aesthetic, fun, taste... everything is gathered in this splendid caketail imagined by Patrick AUBRION, Belgian pastry chef and chocolatier, around the brands Cointreau & Cognac Rémy Martin® 1758. To discover this recipe, it's here!DISCOVER THE RECIPE
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
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!
11/28/2022 - Kevin van Asch, party leader, and Alain Rosier, sommelier, in the restaurant Aan de Zweth (1 Michelin star).
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.
11/28/2022 - Quentin Gallopyn is sous-chef and Rodolphe Quéhé, sommelier, at the restaurant L’impératif (1 Michelin star) in Roncourt.
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).
11/28/2022 - Alexandre Vaessen, sous-chef, and Jonathan Torralba Rodriguez, sommelier, at La canne en ville restaurant (Brussels).
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!
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.
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.
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!!
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).
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."
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!!!
22/11/2022 - In addition to the originality of the color of this ice cream, the black sesame brings a nutty taste expressed by Rémy Martin Cognac. A new recipe from the 2019 World Pastry Champion, Loi Ming ai, to discover in video!DISCOVER RECIPE & VIDEO
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.
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.
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."
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."
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.
11/09/2022 - When the flavours of coffee and praline enhanced by RÉMY COINTREAU GASTRONOMIE Amaretto, this is obviously a subtle and balanced creation. Signed by the World Pastry Champions 2019, Otto Tay and Loi Mingai, this new recipe is explained in video, step by step To your screens!DISCOVER RECIPE & VIDEO
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.FOR MORE INFORMATION
11/07/2022 - A great event is going to take place… for the first time… To follow in November on our networks… Stay tuned !!!
11/04/2022 - For the teatime snack or the gourmet break… the World Pastry Champions 2019, Otto Tay and Loi Mingai, created a chocolate bar both crispy and crunchy, with flavors of peanut, caramel and Mount Gay rum. We are pleased to share with you this new recipe!discover the recipe
10/31/2022 - As promised, discover the recipe that has allowed Valentin Genevaz to win the Swiss Competition Final with young confectioners.DISCOVER THE RECIPE
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).ACCESS TO EPICUREAN RECIPES
10/25/2022 - A puff pastry delicately filled with chrysanthemum chantilly flavoured with Père Magloire Calvados… some lime zest… a hint of acacia honey on a chocolate wafer. That is the essence of this creation by the Word Pastry Champion 2019, Otto Tay and Loi Mingai.DISCOVER RECIPE & VIDEO
10/21/2022 - The 24th edition of this prestigious competition with the best appentices in Swiss Romandie and Ticino took place on 24 September, at the Professional School in Montreux. Out of a total of 9 candidates registered, they are 7 finalists including 4 girls and 3 boys, who have conceived during this day the confectionary piece, carefully imagined on the theme: “Return to childhood”. Judged on their work technique, their organization, esthetic, taste, this young people have demonstrated their creativity and their execution skills and presented high-quality pieces. The final podium is the following : 1st: Valentin Genevaz 2nd: Bruno Schneider 3rd : Mélanie Marguerat 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.
10/18/2022 - Original, fresh and deliciously tangy, this new recipe created by the Word Pastry Champion 2019, Otto Tay and Loi Mingai, combines with vanilla flavors and delicate notes of Cointreau.discover recipe & video
10/11/2022 - We received with great pleasure today our distributor and long-time partner in Italy, LUXARDO. Program : the visit of Distillerie Cointreau in Angers and reception in La Richardière, the Cointreau family house. We are honored to have received them in Anjou and thank them.
10/10/2022 - Congratulations to the winners of Lesaffre Competition in Japan that we had the pleasure to receive yesterday at the Distilleries COINTREAU, accompanied by our importer NFS. Thank you to their visit!
10/04/2022 - Thank you to Ludovic RICHARD, Meilleur Ouvrier de France boulanger, to share with us its recipe « THE CHRISTMAS BRIOCHE, ORANGE, CHOCOLATE, HAZELNUT » flavoured with Cointreau. Recipe from the book « Passion and baking traditions » by editions Bellouet Conseil, for sale on the school website.DISCOVER THE RECIPE
09/27/2022 - At the heart of this log with Cointreau, a fruit insert on a chocolate cream and crisp chocolate leaf, all enrobed with chocolate mousse, a fine layer of sponge without flour and frosted with dark chocolate. A creation by Pastry Chef, Yannick LABBÉ, Pastry European Champion in 2011.discover the recipe
09/23/2022 - The Belgian pastry chef and chocolate-maker, Patrick AUBRION, created a Caketail which perfectly illustrates the « connected » pairing, in both tasting and visual terms : BUTTERFLIES is a dessert with flavours of yuzu, ginger, Cointreau and dark chocolate, ROYAL SIDECAR, a cocktail with Cointreau and Rémy Martin 1758 Cognac. Gold-wire sculpture : Racso Jugarapdiscover the recipe
09/20/2022 - The World Pastry Champions 2019, Otto Tay and Loi Mingai, share their new creation: it’s more than a simple cake, a greediness that mixes flavours of hazelnut, caramel and kalamansi, with subtle notes of Rémy Martin Cognac.DISCOVER THE RECIPE
09/14/2022 - Among the Rémy Cointreau Gastronomie Ambassadors, Emmanuel RYON, Meilleur Ouvrier de France glacier, World Pastry Champion, created several desserts with Cointreau, freely downloadable on our website.SEE ALL THE RECIPES
09/07/2022 - Following the success of live by Chefs, Alexis and Manuel BOUILLET, last April in Tawan (12.000 connections), a new live was organized Friday in Shanghai, in partnership with our importer SINODIS. « Discover the secrets of use of spirits with World Pastry Champions 2019, Otto Tay and Loi Mingai », here is the program of this new edition, with 6 recipes : Cointreau pancake Rémy Martin cake Small cake with apple, honey and Père Magloire Calvados Coffee flowers with Amaretto, Chocolate bar with Mount Gay / Iles du Vent rum Ice with black sesame and St Rémy / Rémy Martin followed by nearly 14 000 people!! Recipes that we’ll have the pleasure to sharing with you in September. Thank you to Chefs and our partner, SINODIS.
08/31/2022 - Among the Rémy Cointreau Gastronomie Ambassadors, Alexis Bouillet, World’s Best Young Pastry Chef 2011 (Twin’s Creative Lab, Taïwan) created St Rémy Banana Pound Cake, freely downloadable on our website.DISCOVER THE RECIPE
08/10/2022 - Laurent Luo, our Ambassador and Pastry Chef (Melody Luo Bakery, Xiamen), has just provided at the beginning of August a workshop with about twenty enthusiastic professionals. On the program, the presentation of 5 custom creations: the mango mousse entremets with Cointreau, the black forest with Jacobert Kirsch, the cheesecake yogurt entremets with Cointreau, the dark chocolate banana entremets with Iles du vent rum, the Cointreau tiramisu. A demonstration organized in partnership with our importer, SINODIS, whom we warmly thank. Coming recipes on our site!