RÉMY COINTREAU GASTRONOMIE is launching Caketail!

03/02/2021 - The concept is particularly innovative: to develop synergy between bartenders and pastry chefs in order to create unique and original tastings, the Caketails.

Moments of pure happiness which brings together tasting a cocktail and a measure-made finger food.

Using the foodpairing that allows to combine food with similar aromatic compounds, the catering professionals innovate and propose new combinations of tastes and flavors never dared so far. A technology that will allow to marry liquid and solid indefinitely!

The Caketail is therefore a new offer of consumption, like the tea time or the gourmet coffee, though with an originality that should be attractive.

Two internationally renowned Pastry Chefs has studied the subject and has created for us amazing and tasty Caketails around classic cocktails with Cointreau, Rémy Martin Cognac and Mount Gay Rum: Otto TAY, 2019 World Pastry Champion within the Malaysian team, and Manuel BOUILLET, Executive Pastry Chef at the Arôme Institut Culinaire Français, Shanghai.  

SoGood magazine presents in its latest issue, the first of the Caketail collection: Margarita Cointreau, created by Manuel Bouillet. A recipe to discover on our website.