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.Discover the recipe
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
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.DISCOVER THE RECIPE
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.
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.Discover video & recipe card
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.
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).Discover the recipe
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.
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.
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.Discover the recipe
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.
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 !!
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!
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.
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!Discover the recipe
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).Discover the recipe
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!Discover video & recipe card
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!
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.
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".discover the recipe
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.discover the recipe
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.
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...For more information
08/09/2023 - Pastry chefs Manuel and Alexis Bouillet have come up with a tasty mango charlotte, flavoured with Cointreau. Its originality? Its composition: alternating soft Japanese sponge, Cointreau bavaroise mousse, exotic confit and cubes of fresh mango. A dessert full of freshness, balanced in texture and flavors, to share with family and friends!discover video & recipe card
07/05/2023 - To emphasize the flavour of strawberry, nothing better than Cointreau! Thus in this dessert imagined by our ambassador, Nicolas Pierot, strawberry and Cointreau form a balanced and delicate duo at the heart of a cup cake, definitely not like the others!discover the recipe
06/23/2023 - In terms of appearance, it has everything to seduce, this new tartlet created by the pastry chef, Nicolas Pierot… On the flavours side, too! with the lemon and the subtle addition of Rémy Cointreau Gastronomie Amaretto. A new recipe at your disposal.DISCOVER THE RECIPE
06/13/2023 - Created by the Greek pastry chef, Babis Polykateros, this individual entremets hides a blueberry cremeux, covered with a milk chocolate cremeux, all set on a sachet biscuit soaked in Jacobert raspberry syrup. The crispier touch? Puffed rice covered with purple chocolate!discover the recipe
06/06/2023 - As pretty as it is gourmet, this poached pear with St-Rémy brandy is a creation of the pastry chef, Nicolas Pierot. It combines the delicate flavour of pears with the contrasting flavours of cocoa and dark chocolate, softened by a vanilla mascarpone cream. We tell you everything in the recipe form!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!
05/22/2023 - 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!
05/16/2023 - 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!
03/10/2023 - 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 - 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.
01/22/2023 - 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!
01/12/2023 - 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
01/06/2023 - 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
01/01/2023 - The RÉMY COINTREAU GASTRONOMIE team wishes you all the best for the New Year.
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!
12/09/2022 - 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
12/01/2022 - 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