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« If you're not capable of a little witchcraft, there's no point in meddling in the kitchen. »

Sidonie Gabrielle Colette.

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You are a PROFESSIONAL
in the food trade

You’re an EPICURIAN
and cook at home

At RÉMY COINTREAU GASTRONOMIE, whether you're a professional or an epicurean, sublimate your recipes with

BRANDS,
FLAVOURS,
TASTES

Valuable
recipes

For professionals For epicureans
For professionals For epicureans

Our brands of excellence: Cointreau, St-Rémy brandy, Mount Gay rum, Metaxa Greek spirit, …
each have their own personality. They make up a rich and varied range of natural flavours: true
culinary flavours !

From
spirits
exceptional

For professionals For epicureans

Passionate
ambassadors

Our ambassadors, experienced and talented chefs from a wide range of backgrounds and
culture, all over the world, share a common passion for gastronomy. Exceptional creators who
sublimate our brands of excellence in their recipes, instilling their sensibility and originality.

  • Philippe
    Rigollot

  • Raphael
    Giot

  • Romain
    Cornu

  • Samuel
    Albert

  • Stephane
    Glacier

  • Thierry
    Dumouchel

Professionals Epicureans

Culinary flavours

Our brands are 100% natural, made from carefully selected ingredients. This quality preserves their aromas and gives them authenticity.

Beyond the world of cocktails, our spirits are appreciated by pastry chefs, bakers, ice-cream makers, chocolatiers, restaurateurs… who have been using them for many years. They perfume and enhance tastes, bringing a touch of originality and elegance to their creations.

A few recipe ideas for epicureans

To impress your friends, opt for Foie gras royale, fresh mushrooms and St-Rémy
vinaigrette, created by Pascal Favre d’Anne. This Michelin-starred chef also offers other videos featuring poultry, pork, veal, salmon, tuna… in recipes accessible to all.
Samuel Albert, winner of Top Chef 2019 and chef de cuisine, likes to marry French cuisine with Asian ingredients like his Kinmedai Ceviche, with a hazelnut orange chutney, enhanced by a Cointreau vinaigrette. He also suggests accompanying roasted monkfish with a beurre blanc with vanilla and Mount Gay rum.
Among the desserts, Tiramisu and Chocolate mousse, flavoured with Cointreau, are popular: follow the videos of World Pastry Champion Otto Tay. The Cointreau pear or apple verrine is easy to prepare, with video help from Christophe Roesems, Belgium’s renowned pastry chef.
Finally, chef Laurent Surut’s revisited floating island, with its custard flavoured with carrot, orange and Cointreau, brings originality and elegance to the table.
Discover these chefs’ recipes, make them your own and add your own personal touch. Don’t be afraid to be daring!

A source of inspiration for profesionnals

More than 300 chefs’ recipes are at your disposal: savory recipes, desserts, chocolates, viennoiserie and caketails, that new tasting moment combining cocktails and savory or sweet finger food. Creations by our ambassadors, world-renowned chefs, many of whom are accompanied by video demonstrations.
We add to this collection every week, so you can discover what’s new, share tips and tricks, keep up with the latest trends… and be a source of inspiration.