Honolulu Tart with METAXA, by Arnaud LARHER

12/11/2018 - This week, we continue the publication of new recipes proposed by Arnaud LARHER, MOF Pastry. This recipe revisits the tart on the subject of passion fruit, mango, vanilla, coconut… just a quick hello to Hawaï and its charming fruits… underlined by METAXA! Thank you to Arnaud LARHER for this sunny tart during freezing winter!

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The Chef’s baba with MOUNT GAY rum, by Arnaud LARHER

12/07/2018 - The baba is THE DESSERT that sublimes the MOUNT GAY rum! Its aromas of vanilla and sweet caramel are transcended in this greed with no one another similar ! Thank you to Arnaud LARHER, Meilleur Ouvrier de France Pastry.

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Joséphine genoise log with METAXA, a creation of Arnaud LARHER

12/04/2018 - The tradition is respected in this new recipe created by Arnaud LARHER, Meilleur Ouvrier de France Pastry: around an almond genoise rolled like it was in the past, an orange marmalade then a delicious vanilla mousseline cream. The METAXA soaks the genoise and emphazises each flavours of this delicat dessert.

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MOUNT GAY rum, the major ingredient of this love of « MINI PASSION FRUIT CARAMEL CAKE »

11/30/2018 - On a delicious sablé pastry, imagine a choux sponge, a chocolate cream then a passion fruit cream and a passion fruit mousse… Add some Brazilian almonds to give crisp and a few passion fruit-coconut meringues for the decoration. MOUNT GAY brings an indispensable exotic touch. Congratulations and thank you to Jean-Thomas SCHNEIDER, World Pastry Champion in 2017, who signs here the last of 3 recipes created this end of year for REMY COINTREAU GASTRONOMIE.

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New entremets with COINTREAU: « TROPICAL HAZELNUT», by Pascal De Deyne

11/27/2018 - Hazelnut, almond, lemon, yuzu, orange, mango and passion fruit: it’s the judicious association of flavors suggested by Pascal De Deyne, Pastry Chef at the Maison Van Dender in Brussels, official supplier of the Belgian Royal Court, in this dessert whose the citruses notes are enhanced by COINTREAU. Entremets or individual desserts at your convenience !

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A brioche with COINTREAU created by the winner of 2018 « COUPE LOUIS LESAFFRE »

11/23/2018 - Kaori SOBAJIMA has presented in the 2018 LOUIS LESAFFRE COMPETITION in Japan, an original recipe of brioche with honey, orange and COINTREAU which has enchanted the jury.

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New log with chestnut and PORT CHARLOTTE whisky, creation by Pascal DE DEYNE

11/20/2018 - Pascal DE DEYNE has worked in top establishments such as De Baere, Joost Arijs, Painture, and has won several competitions: 1st place 2014 Chocolate Award in Bruges, 3rd place 2011 Pastry World Cup in Lyon and 2nd place 1999, 3rd place 2009 World Chocolate Master national selection, … Pastry Chef at the Maison Van Dender in Brussels, official supplier of the Belgian Royal Court, he established himself as a multidisciplinary chef, devoted to his profession, always curious about new techniques and trends in the world of the pastry and especially keen to share new ideas. The chestnut is the main ingredient of this new log with PORT CHARLOTTE whisky, in a decor of undergrowth of Périgord (France), very original.

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The PÈRE MAGLOIRE Calvados sublimate by Alexis BOUILLET!

11/15/2018 - What is this delightful pastry? Its name, « Apple Blossom », will provide you some clue to guess the main ingredients. It’s an elegant ode to apples and PÈRE MAGLOIRE Calvados! Let be tempted by this dessert and discover this new recipe online on our site. It’s an original creation of Alexis BOUILLET, a young and talented pastry chef.

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Jean-Thomas SCHNEIDER reprises the cake and creates a perfect tasty with COINTREAU!

11/13/2018 - Jean-Thomas SCHNEIDER, World Champion Pastry 2017, propose a cake whose the association of flavours is audacious: raspberry, sesame, dark chocolate and COINTREAU. He gives the decor a highly graphic touch, in red and black. In the end : an invitation to greed !!!

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New recipe of Jean-Thomas SCHNEIDER: Strawberry-Pistachio Log with MOUNT GAY rum

11/09/2018 - Jean-Thomas SCHNEIDER has a passion for pastry. For 20 years, he worked in many Michelin-star restaurants: the Arnsbourg, the Espérance, the Relais Bernard Loiseau, the Georges V Hotel, the Meurice, the Tour d'Argent, ... After 2010 and its step in Café Pouchkine, he has developed its training centre. This World Champion Pastry 2017 and World Champion Ice cream making proposes a new recipe, full of delicateness: Strawberry-pistachio log with MOUNT GAY rum. A good idea for the next happy festive season!

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The SAINT SYLVESTRE 2018 approved by the Belgians!

11/06/2018 - After France and China, our SAINT SYLVESTRE was presented this week in Belgium. Christophe ROESEMS, Pastry Chef in the Pastry Chocolate factory WITTAMER in Brussels, has just offered some customers an pleasant tasting : our entremets with Cointreau has enjoyed great success ! The proof that the WITTAMER society has decided to add this pastry to its dessert menu for of the end of this year. Thank you to this famous maison!


The SAINT SYLVESTRE 2018 highly appreciated in China!

10/30/2018 - It’s in the pastry DOUCE FRANCE, located in Xiamen, in the Fujian area, that our new entremets with COINTREAU has recently been tasted. Thank you to DOUCE FRANCE for sharing this greedy moment with us!


Launch of Mount Gay rum, Port Charlotte whisky and Amaretto in Korea over the demonstrations of Laurent MORENO

10/26/2018 - During 3-day seminar (at Le Cordon Bleu-Sookmyung Academy in Seoul, in the offices of our distributor SUNIN in Yongin and Lacucina in Busan), Laurent MORENO presented new recipes in particular with AMARETTO and MOUNT GAY rum. From October, these spirits as well as PORT CHARLOTTE whisky will be available in Korea to SUNIN, in addition to COINTREAU and RÉMY MARTIN. These demonstrations are opportunity to explain at the participants – coming from diversified horizons (hôtel, shop, school of pastry, students), the difference between conventional products and our concentrated products and the best way to use them. Participants particularly satisfied with the demonstration of Laurent MORENO, himself pleased.

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Nearly 200 persons at the demonstration of Jean-Michel PERRUCHON to MESMACQUE!

10/23/2018 - On October at Saint-Omer (North in France), the MESMACQUE Society had the pleasure to welcome pastry professionals at the demonstration of Jean-Michel PERRUCHON, M.O.F. Pastry, assisted by Marc HEMERY, pastry chef. Around the theme «2018 year-end trends », the Chefs presented the « Amaretti Log » with AMARETTO and GRIOTTINES COINTREAU, the « Black Forest of the Advent » with JACOBERT KIRSCH, chocolate and raspberries, the « Christmas Baba » with JACOBERT RASPBERRY BRANDY and the Saint Sylvestre 2018 with COINTREAU. Recipes very creative, shortly available on our website. Congratulations to our distributor MESMACQUE and pastry chefs for the quality of their benefit.

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Tasting of SAINT SYLVESTRE 2018 in Shanghai

10/19/2018 - On the far side of the world, some people are happy to taste the SAINT SYLVESTRE 2018! In our importer BAKERS KINGDOM, customers were delighted with the tasting of this new entremets with COINTREAU! Thank you to our partner for sharing this moment with us!


Superb demonstration in Holland with Jeroen GOOSSENS and Peter REMMELZWAAL

10/16/2018 - During this day organized by our importer VIPAM, Jeroen GOOSSENS, “One of the best pastry Chef in the world” in the words of Pierre Hermé, Pastry Chef at the Dutch Royal court, and Peter REMMELZWAAL, Dutch Champion of Pastry in 2012, presented new recipes created for this event: Puffs Banana with vanilla cream, pieces of banana and cream with COINTREAU, COINTREAU, pistachio and vanilla Tart, Cake with mandarin-flavoured sponge, apricot coulis and cream with COINTREAU. Thix exceptional workshop was attended by about 105 professionals. Thank you to VIPAM and thank you to ours partners.

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Degustation of SAINT SYLVESTRE 2018 in Bakery Pastry VIENNE in Santes

10/12/2018 - M. Hubert VIENNE has just organised a really nice tasting in its establishment in Santes, in the north of France, this week: the SAINT SYLVESTRE 2018 was introduced to customers, delighted to participate at this animation. They loved this new entremets with COINTREAU, available in the end of the year. Thank you to M. VIENNE for sharing your event with us!


Next demonstrations by Laurent MORENO in Korea

10/09/2018 - It’s confirmed: Laurent MORENO will be on Tuesday, October 16 at Le Cordon Bleu-Sookmyung Academy in Seoul, Wednesday, October 17 in the offices of our distributor SUNIN, and Friday, October 19 at Lacucina in Busan. Program of these demonstrations, several preparations of desserts: Orange COINTREAU, RÉMY MARTIN Ceylon Valley (with apricot, yuzu and ceylon tea), Cake with white sesame and MOUNT GAY rum, Cake with AMARETTO pistachio cream, strawberries and raspberries, accompanied by a tasting of ‘Miroir de Loire’. For informations/registration, thank you for visiting the website of our Korean partner SUNIN: www.ppang.biz

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Launch of the SAINT SYLVETRE 2018 by Jean-Michel PERRUCHON

10/05/2018 - To celebrate the new year in greediness, REMY COINTREAU GASTRONOMIE asked to Jean-Michel PERRUCHON, M.O.F. pastry, the creation of a entremets with Cointreau dedicated to this event: the SAINT SYLVESTRE 2018 is born! Listen to the Chef introduce its dessert and download the recipe.

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PÈRE MAGLOIRE calvados spotlighted by Thierry DUMOUCHEL

10/02/2018 - It’s a entremets composed of a flourless sponge, a PÈRE MAGLOIRE calvados mousse and a caramel cream… but not simply! Add caramelized apples with PÈRE MAGLOIRE calvados according a seasonal recipe created by Thierry DUMOUCHEL inspiring to his native Normandy in France.

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World launching of METAXA in Gastronomy with Arnaud LARHER

09/28/2018 - The world launching of METAXA in gastronomy edition took place on September 25th in Athen at the foot of the Acropolis, with over 350 pastries. Programme: demonstrations of new recipes created for this event by Arnaud LARHER, MOF Pastry, with METAXA, but also with COINTREAU and MOUNT GAY rum. The Chef was supported by Petros and Brabis, patissiers, and Elena Siampou, interpreter, every three from the YIANNIKAS company. These recipes will soon be available on our website. Thank you to your partner and thank you to Arnaud LARHER for this exceptional event.

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A recipe with COINTREAU acclaimed by the Belgian TV magazine BAKE OFF VLAANDEREN

09/25/2018 - The TV culinary magazine BAKE OFF VLAANDEREN (Canal 4) in Belgium had just elected the best recipe of the last week : a delicious pastry with Cointreau ! Congratulations to the recipient !

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Great success of CULINARY WORKSHOPS in Belgium

09/21/2018 - The pastry demonstrations of Jean-Thomas SCHNEIDER and Pascal DE DEYNE had just ended. 5 new recipes have been shown to the public, creations with COINTREAU, of course, but also with new brands of RÉMY COINTREAU GASTRONOMIE : MOUNT GAY rum and PORT CHARLOTTE whisky. More than 360 participants for the one of the biggest events in pastry in Belgium, with so many customers in 4 days ! Thanks to our partners, RANSON and BRUYERRE, and chefs which professionalism attitude won everyone over. Recipes will be online shortly.

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Laurent MORENO creates the Mooncake with Cointreau to celebrate the Moon Festival in China

09/19/2018 - Laurent MORENO is native to the South of France where he made his first experiences in pastry, before work at the Hôtel Majestic in Cannes, the Tour d’Argent in Paris, then Fauchon, Ladurée with Pierre Hermé, and other renowned institutions. He currently works as a consultant in pastry, chocolate making and dessert for restaurant in his own firm and he travelled the globe to deliver training. The Moon Festival, called also Mid-fall Festival, «Zhongqiu Jie», will be held in China on 24 September ; during this traditional ceremony, Chinese enjoy the Mooncake or Yuebing, this cake is composed of a fine crisp fesh on the outside, with a sweet or salty filling. On this occasion, Laurent MORENO has created a Mooncake with Cointreau, with mango, coconut, chestnut and cherry. The Cointreau adds an authentic freshness to this dessert… and a little French Touch! In October, Laurent MORENO will make demonstrations in Korea and in China. The programm will soon be available.

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In September, visit of THE MOST BEAUTIFUL PASTRIES in BRUSSELS

09/10/2018 - RÉMY COINTREAU GASTRONOMIE with M. Paul SEGERS guided a team of Swiss pastries in the most pastries in Brussels : Centho chocolate factory in Duisburg, Van Dender chocolate factory in Schaerbeek, De Baere pastry in Woluwe-Saint-Lambert, Ducobu Pastry in Waterloo, Wittamer pastry-chocolate factory and Yasushi Sasaki pastry in Brussels. We thank each of this companies for the warmth of their welcome.

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The Coupe LOUIS LESAFFRE in Japan: the winner has presented a brioche with Cointreau

09/07/2018 - Kaori SOBAJIMA had just won the ‘Coupe Louis Lesaffre’ in Japan, she has presented an original recipe of brioche with honey, orange and COINTREAU. The ‘Coupe Louis Lesaffre’ was born in 2003 through the impetus of Christian Vabret, Meilleur Ouvrier de France. This event is today the unmissable meeting point in the bakery world. More than an international competition, it’s a real learning programme, an opportunity to reveal talents, a moment of exchange and an unique professional and human experience. The recipe will soon be available on our website.  www.lesaffre.com/ https://lesaffre.jp/

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3 news brands available: PORT CHARLOTTE, THE BOTANIST and METAXA!

09/04/2018 - RÉMY COINTREAU GASTRONOMIE adds three new exceptional brands in portfolio of outstanding spirits brands to pastry, catering and industrial professionals : PORT CHARLOTTE whisky, THE BOTANIST gin and METAXA spirit. Free up your imagination!

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Pastry demonstration by Arnaud LARHER on Tuesday Sept. 25 for the launch of METAXA in Greece

08/29/2018 - RÉMY COINTREAU GASTRONOMIE organizes with our importer YIANNIKAS a pastry demonstration with Arnaud LARHER, MOF Pastry and member of Relais Desserts International, for the launch of Metaxa® in Greece. Date: Tuesday 25 September at 5 p.m. Duration: 4 hours Place: ELEON LOFT – A/T Velous 3 & Naftikou – 10447, Botanicos, Athènes Program: - Baba with Mount Gay® rum - Joséphine log with Metaxa® - Metaxa® Religieuse - Honolulu tart with Cointreau® - Toulouse Lautrec entremets with Metaxa® - Miroir of Loire with Cointreau® Registration: Elena Siampou / STELIOS YIANNIKAS AEBE - headoffice@yiannikasgroup.com

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THIERRY DUMOUCHEL… a French pastry chef in United Kingdom!

08/21/2018 - Childhood memories are important in shaping our identity… Thierry DUMOUCHEL still remember about apple pie and mille feuilles prepared by her aunt… in Normandy! The memory for good things in live, the taste awakening, the terroir, also the sense of sharing, are undoubtedly the ultimate basis of its career choice. After obtaining an NVQ in pastry and an NVQ in bakery from INBP in Rouen, Thierry DUMOUCHEL had the opportunity to work in prestigious houses such as Lucien PELTIER and FAUCHON. Furthermore, he moved to Japan for 3 years where he worked for PATISSERIE FRANCAIS LECOMTE, then LE CORDON BLEU. He also lived in Lebanon. These two destinations aren’t out of the ordinary. Why Thierry DUMOUCHEL lives in United Kingdom? Because he wanted to learn English to indulge his passion for travel. Then, struck by freedom of expression in this country (non-conventional !) and people very sympathetic, he stayed there. He was elected Best Bakery in this country in 2010. RÉMY COINTREAU ambassador for a very long time, Thierry explains that the use of COINTREAU or RÉMY MARTIN in its desserts produces a real statement, an authenticity, more sharper tastes, a sweetness. It’s a secret: he working on a new recipe for September, a creation inspired by the softness of Normandy. http://www.dumouchel.co.uk/

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To discover the CARRÉ COINTREAU in Saint Barthélémy d’Anjou

08/08/2018 - As Maison Cointreau celebrates its 150th birthday in 1999, it created a real museum which tells the story of Cointreau. 3 000 items and documents are arranged along the visit tour which passes through the room with functioning stills and overlooks the workshops of packaging line. Instructional explanations are provided to the distillation, the family tree and the advertising serial of Cointreau brand. The Carré Cointreau has been open to public in new space using techniques of scenography since 2007. A central bar – at the cutting-edge technology of mixology – and a bar-workshop provides since 2017 new experiences around the Cocktail or the Gastronomy. These installations show the impact of Cointreau in the group Rémy Cointreau, in both worlds and underline incomparable know-how.

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COINTREAU® ORANGE: creation by Chinese Pastry Chef, Laurent LUO

08/01/2018 - Presentation of Laurent LUO: I began doing Pastry since I was a kid, because my mum is a Pastry Chef and my father is a Bakery Chef. I often went to help them in their store. After that I went to Changsha for my first job and then I went to Shanghai because Shanghai was for me the reference in term of french Pastry and I worked in a shop called Fascino. In 2018, I decided with one friend to open our own shop in Xiamen (in the province of Fujian) called ‘Douce France’. We are going to open our second shop in September. « COINTREAU ORANGE » is a seasonal recipe that I created during the oranges period. I also imagined this dessert because there is a trend about dessert in the fruit shape in France and the Chineses are looking for this kind of desserts. So, I should like to surprise them also by bringing this subtle and fresh taste associated with COINTREAU. This dessert became the signature recipe of the shop. This recipe needs some technical skills and a meticulous work in order to have the sensation of a real orange. The first layer is made with chocolate and its interior consists of an orange and white chocolate mousse. The heart of the dessert is made with fresh orange and orange biscuit, all perfumed with COINTREAU. Since the beginning, I had a preference for COINTREAU for my desserts. I really appreciate its orange taste and its fresh perfume which perfectly match my desserts. When I use COINTREAU, I don’t need to put a lot of product and it won’t change the texture of my pastries. On the contrary, the taste will be much better. I like to use COINTREAU in chocolate desserts and I use it to perfume mousse, fruits… Douce France shop : Fujian province, Xiamen , district Siming, Guanreng road 2-8

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MIROIR with COINTREAU or RÉMY MARTIN

07/27/2018 - There are local recipes, delectable treats that demonstrate the traditions and the French good taste. MIROIR is a good example. This cake, called « Miroir de Loire » flavoured with COINTREAU or « Miroir Charentais » flavoured with RÉMY MARTIN cognac, has become over the years a regional speciality very appreciated. It’s probably because it’s a creation of Jean-Michel PERRUCHON, MOF pastry !

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BELLOUET CONSEIL School in Paris

07/24/2018 - Created in 1989 by Gérard Joël BELLOUET, a former professor at Lenôtre School, and Jean-Michel PERRUCHON, previously pastry chef at Fauchon, both ‘Meilleurs Ouvriers de France’, BELLOUET CONSEIL has become a professional and international key place due to a rich network and many contacts established over the years, thanks to a team of highly qualified teachers, for most ‘Meilleurs Ouvriers de France’ or ‘Champions du Monde’. Their claim : the quality work and devotion to serving catering professionals. From Bakery to Ice cream, from Pastry to desserts plate many specialities are available all year round, the school provide long term for adults beginners, with technical advice to businesses in food industry and research and development in order to monitor consumers’ palates. RÉMY COINTREAU GASTRONOMIE provides Jean-Michel PERRUCHON, head of the school since 2006, ambassador and prescriber of our spirit brands. Some key figures : BELLOUET CONSEIL welcomes every year almost 1 000 students, from over 110 countries. Top 5 : France, Belgium, United States, Japan, Korea and China. 1989 – 2019 : BELLOUET CONSEIL will soon celebrate thirty years of existence!! Website : ecolebellouetconseil.com

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Yuzu tart… with COINTREAU !

07/20/2018 - On a sweet pastry, imagine a yuzu flavoured cream and the entire covered with a COINTREAU cream… It’s exceptional, it’s delicious, it’s a creation of Sadaharu AOKI, the most Parisian of Japanese pastry chefs ! http://sadaharuaoki.com/

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RÉMY COINTREAU GASTRONOMIE’ll organize pastry demonstration in GREECE in September

07/17/2018 – See pastry demonstration Tuesday, September 25 to Athens, organised with our importer YIANNIKAS and given by Arnaud LARHER, MOF Pastry and member of Relais Desserts. This great name in the pastry world is the head of three prestigious establishments in Paris. He learned his profession in practice from pastry chefs like Peltier, Dalloyau and Fauchon, he was a member of the Pierre Hermé team. Several desserts will be shown with the brands Cointreau, Metaxa and Mount Gay Rum. The precise program (recipes and meeting place) will soon be available.

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A new entremets, The SAINT SYLVESTRE 2018, in the next issue of « ARTISANS »

07/13/2018 - Stéphane GLACIER, M.O.F. Pastry, created in 2017 a magazine dedicated to the defence and promotion of French craftsmanship: « ARTISANS ». This new bimonthly presents the work of various pastry chefs, chocolate makers, ice-cream makers and bakers in France, preferably with men and women a few or not known. The issue number 8 will be sent in September, naturally dedicated to Christmas and New Year holidays. RÉMY COINTREAU GASTRONOMIE supports this great magazine. You’ll found firstly on this new issue, the SAINT SYLVESTRE 2018 with Cointreau, entremets and individual dessert, created by Jean-Michel PERRUCHON, M.O.F. Pastry, to celebrate the New Year with delicacy and refinement!

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COINTREAU supports the traditional French good bread

07/10/2018 - COINTREAU has been partnering with ‘Commanderie de France des Talmeliers du Bon Pain’, an institution founded in 1986 which promotes the traditional French good bread around the world. The commandery hosted its 32nd formal chapter in the prestigious ‘Greniers St-Jean’ in Angers in April. Among the inductees, it mentions M. Dominique ANRACT, President of the National Confederation of French bakery and pastry chefs. Jean-Louis LAGNEAU received in 2017 the Medal of ‘Grand Ambassadeur des Talmeliers’, prior to her retirement. To this day, 1,300 inductees have been sworn to promote the French good bread. The Talmeliers support the registration of traditional French stick on the Unesco Heritage, a project initiated by the National Confederation of French bakery and pastry chefs.

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Professionals, join in CULINARY WORKSHOPS in September in BELGIUM

07/06/2018 - RÉMY COINTREAU GASTRONOMIE offers you to participate in september in pastry demonstrations in Belgium with two pastry chefs of international fame:   Jean-Thomas SCHNEIDER World’s Champion Pastry 2017 (Lyon) - World Cup ice 2018 (Rimini) Pastry Chef for: L'Arnsbourg***, L'Espérance***, Relais Bernard Loiseau***, Hôtel George V**, Hôtel Meurice*** 2 years in the workshops Café Pouchkine (Paris), with Emmanuel Ryon (MOF Ice Maker, World Champion Pastry) Consultant (JTS consulting)   Pascal DE DEYNE Pastry Chef for Van Dender (Bruxelles) - Pastry Painture - Golden Chocolat Award 2014 (Bruges) Pastry World Cup 2011 (Lyon) :Bronze medal - World Chocolate Master 2009: Number 3 Dutch Pastry Award 2008: Number 2 - George Boute: Number 1   These workshops, organised in partnership with our distributor, BRUYERRE, will take place: - Monday, 17 September: BRUYERRE – 34 Rue François-Léon Bruyerre – 6041 Gosselies 13h30 reception - 14h00-17h00 demonstration - Tuesday, 18 September: Salons Ter Groene Poorte - Spoorwegstraat 14 - 8200 Brugge 14h30 reception - 15h00-18h00 demonstration   and our distributor RANSON : - Wednesday, 19 September: Institut Emile Gryzon – CERIA - Avenue Emile Gryzon 1 - 1070 Bruxelles 13h30 reception - 14h00-17h00 demonstration - Thursday, 20 September: Ranson Hoeselt - Industrielaan 24 - 3730 Hoeselt 13h30 reception - 14h00-17h00 demonstration   Registration rate: 30 € per person (handling free included) – Course and degustations included. For more information, please contact Paul SEGGERS : paul.sergers@remy-cointreau.com

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The first 'WE CARE DAY'

07/03/2018 - From this year, one a year, each one of 1,800 RÉMY COINTREAU team members around the world will devote a day to serving our local terroir! Last Thursday, in Singapore, RÉMY COINTREAU teams have worked in an organic farm, in order to be sensitised to the importance of ours terroirs, essentials in ours activities.

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STRAWBERRY & COINTREAU : a subtil combination!

06/29/2018 - Imagine! Almond streusel, sensual Cointreau semolina cream, delicate strawberry confit and macaroon sponge… Finishing: chocolate ivory glaze, then strawberries, pralinettes and chocolate shavings ! Creation by Jean-Michel PERRUCHON, MOF Pastry, Bellouet Conseil School, Paris, France. The recipe of STRAWBERRY COINTREAU is also alvailable in individual dessert.

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BILLY ANGEL and RÉMY COINTREAU GASTRONOMIE: a win-win partnership!

06/26/2018 - Since early May, delicious pastries with Cointreau created by Alexis BOUILLET, World's Best Young Pastry, are a great success in Korea! These desserts will be available all summer, exclusively in all BILLY ANGEL's stores!

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Best Japanese young pastry chefs visit COINTREAU

06/22/2018 - Our distributor, NICHIFUTSU, invited to France best Japanese young pastry chefs, from Osaka and Tokyo. They visited the production site of Cointreau. On this occasion, they tasted ‘Black Cointreau’ and discovered the RÉMY COINTREAU GASTRONOMIE spirits range, specifically adapted to their activity.

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BAKERY CHINA

06/19/2018 - Bakery China is the world's largest bakery exhibition started in 1997 with bigger and better prospects for the entire bakery, confectionery, beverages and fine foods industry in China and around the world. Bakery China 2018 took place from May 9 to 12 at Shanghai, showcasing a phenomenal range of products and services spread out across 190,000 square meters of exhibition space with over 10,000 booths. The event involves over 2 100 suppliers and manufactures from over 30 countries. There were more than 140 000 professional visitors from 110 countries.  On this occasion, RÉMY COINTREAU GASTRONOMIE was present on the stand of our distributor, Bakers Kingdom, which we thank. We have presented our brands and we have received many visitors. Ar our request, Emmanuel RYON, MOF Glacier and Pastry World Champion, and Johnny CHEN, Bakery World Champion, have realised live demonstrations – a dessert with grapefruit and coriander, ant ‘China’s dream’, cake with Amaretto – delicious recipes much appreciated by the public!

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PORT CHARLOTTE, the first single malt peat whisky coming soon for gastronomy!

06/14/2018 - PORT CHARLOTTE is a powerful peat whisky, made exclusively from Scottish barley and spring water, distilled and aged in Port Charlotte, from the island of Islay in Scotland. Coming soon from your distributor in 70 cl.

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Lin HAO joined RÉMY COINTREAU GASTRONOMIE

06/12/2018 - We welcome the arrival of Lin Hao within the team RÉMY COINTREAU GASTRONOMIE. He comes to reinforce our presence in China, to work with Melody Pace and to promote our range of spirits nearly pastry chefs and chocolate makers, in particular to Beijing and in northern China. Lin Hao has just finished his recruit training in Europe. During his stay, he visited artisans and industrials in Belgium, he took part in the BELGIUM CHOCOLATE AWARDS, he visited the production site of Cointreau and the Carré Cointreau, as well as Rémy Martin in Cognac. He discovered the most beautiful pastry shops in Paris, such as ‘Une glace à Paris’, Emmanuel Ryon splendid store!!

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THE BOTANIST: the first gin in GASTRONOMY EDITION!

06/08/2018 - THE BOTANIST is first and only gin of the island of Islay in Scotland, signed by Bruichladdich. RÉMY COINTREAU GASTRONOMIE proposes you a GASTRONOMY EDITION 60% vol., coming soon in your distributor! A new ingredient to develop your creativity!

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NEW RECIPE by Johnny CHEN, World Champion Bakery

06/05/2018 - A delicacy tartlet with raspberry, pear, Cointreau and St Rémy, created by Johnny CHEN specially for the COINTREAU CHAMPION NIGHT that has just taken place in Shanghai.

DISCOVER THE RECIPE
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The winners of the BELGIUM CHOCOLATE AWARDS 2018

06/01/2018 - On May 29, 2018, PM-editions organized for the seventh time the BELGIUM CHOCOLATE AWARDS in Ter Groene Poorte, with the presence of more than 100 chocolate professionals. In the category ‘Chocolate Professionals’, the jury selected « El Rojo » as BEST PRALINE PROFESSIONAL. Niels SEGERS, lecturer at the Hotelschool Ghent, combined the fresh acidity of cherry, raspberry and passion fruit with a sweet caramel and perfectly toasted sesame seeds. The elegant montage with a chocolate splash convinced the jury to also select this chocolate for the MOST ORIGINAL DESIGN. In the Education category, the BEST PRALINE STUDENTS went to « Sweet Sensation » : small and elegant with a golden glitter gloss, a creation of Ricardo HEUVELINK from Albeda College Rose Street in the Netherlands. It consisted of chocolate with pecans, vanilla and almond nougat, finished with a subtle touch fresh of passion fruit jelly. The award in the category ‘Commercial Chocolate Bar’ was won by Arnaud CHAMPAGNE, chocolate maker in Ittre. « Krousti’kahuète » is a dark chocolate filled with salted peanut praliné and almonds, enhanced by caramel salt butter. This edition particularly stood out against a highly innovative offer of qualitative, commercial chocolates and flavoured combinations such as honey, balanced acids and subtle crispy biscuit. RÉMY COINTREAU GASTRONOMIE, partner of this competition, congratulates the winners for their creativity and the quality of chocolates proposed. Thank you to CHOCOLATERIE Magazine.

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The oldest brand of rum in the world: MOUNT GAY®, coming soon in your distributor!!

05/29/2018 - The oldest brand of rum in the world: MOUNT GAY®, produced in Barbados, Caribbean island… coming soon in 1 L, 5 L, 60 L (55% vol.) and Gel 2 L (50% vol.). An rum of exceptional quality: made up of two major ingredients, a very pure water, filtered by the coral of the island, and molasses: sugar of Barbados, the finest of the world, resulting from the transformation of the sugarcane. Open-air fermentation, followed by distillation in copper stills, for more than 300 years. Finally, aging in oak barrels with special qualities… Rum is the most common alcohol used in pastry. Often employed alone to enhance pastry creams, mousselines and butter creams, it marries well with chocolate ganaches, dried raisins and preserved fruits in icecreams. Of course, it associates with exotic fruits (pineapple, banana, mango, coconut, …), citrus fruits, dried fruits, spices (vanilla, cinnamon, ginger, …) and coffee.

FOR MORE INFORMATION
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Bakery Chef Champion, Johnny CHEN, in demonstration in China !!

05/25/2018 - Who is Johnny CHEN? Johnny CHEN won the Mondial du Pain 2015 and made Taiwan so proud of it ! This year, Taiwan team won again the Mondial du Pain, and proove to all the world its good skill. On 14, 16 and 18th of May, at Zhengzhou, Tianjin and Hangzhou, Johnny CHEN let discover its new delicious creations : viennoiserie, brioche, bread flavored with Cointreau, Amaretto and St-Remy, at a large audience of cooking professionals. During this demonstration, Chen told why he likes to use the RÉMY COINTREAU GASTRONOMIE’s spirits in its recipes : he explains the role of flavoring agent threw good spirit as Cointreau, and also a natural preservative. He particularly likes Cointreau which gives its products fresh notes ; he uses Cointreau and St Rémy to soak dried fruits then incorporated in its breads. Thank you to Bakers Kingdom for their support to the organisation of this event and thank you to Johnny CHEN for its delicious recipes!!

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A wonderful week of demonstration in Korea with Emmanuel RYON

05/22/2018 - We have been honored to welcome Emmanuel RYON, Pastry World Champion, Ice-cream MOF (Meilleur Ouvrier de France), ex-head pastry chef of restaurants and cafés Pouchkine in Moscow, Paris and New York, now head chef in his shop ‘A Glace à Paris’, for a week of ice-cream demonstrations in South Korea from 14 to 18 May 2018. Emmanuel RYON shown us its delicious ice-cream creations around RÉMY COINTREAU GASTRONOMIE’s new brands such as PORT CHARLOTTE Whisky, MOUNT GAY Rum and THE BOTANIST Gin, as well as recipes with COINTREAU, RÉMY MARTIN and AMARETTO. The first day of demonstration took place in the office of our Korean distributor SIB, whom we would like to thank again ; the second in the prestigious CORDON BLEU School in Seoul ; the final day of demonstration in DAEGU Technical University to welcome our clients from the southern region of Korea. The many Korean chefs who participated have enjoyed Emmanuel RYON’s delicious ice-creams! RÉMY COINTREAU GASTRONOMIE, through seminars, wants to show the best of pastry, bakery, chocolate and ice-cream around its portolio of outstanding spirits brands. This time too has been a success in promoting the best of gastronomie!!

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Fantastic event: the COINTREAU CHAMPION NIGHT at Shanghai

05/16/2018 - The COINTREAU CHAMPION NIGHT has just taken place at Shanghai. A fantastic event organized by RÉMY COINTREAU GASTRONOMIE who wanted to, for the first time, getting together the Drink world with the Gastronomy one at the prestigious Kerry Center. During this unforgettable night on 9 May, Johnny CHEN, Bakery World Champion and Emmanuel RYON, Meilleur Ouvrier de France for ice cream and Pastry World Champion, used Cointreau and Rémy Martin in their delicious recipes. We also had the chance to have a Cointreau Fizz during the testing. Around 150 VIP came for the occasion: Gastronomy ambassadors, Chefs, pastry school and Chinese media. Thanks everyone for coming, thank you to Mr David ROLLAND from Business France, Director of Department Food, Beverage and Agricultural Equipment. Also thank you to Mr LU, CEO of Bakers Kingdom and all his team which helped a lot for all the organization of this nice event. Once again, Johnny CHEN and Emmanuel RYON were amazing, combined the pleasure for ours eyes and… for our palate!! See you next time!  

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‘PETIT CADEAU’ : entremet with Cointreau by UNAS’s chef in Korea

05/11/2018 - Alexis BOUILLET’s seminar in Korea doesn’t stop inspiring Korean chefs. Una LEE, pastry chef of premium pastry shop and baking school ‘UNAS’, presents us ‘Petit cadeau’, a delicious entremet with COINTREAU, milk tea mousse, grapefuit coulis, marron cream and chocolate ganache with raspberry crunch. ‘Petit cadeau’ is available at UNAS pastry shop in Seoul. More information : unaskitchen.com (in Korean)

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New version of Alexis BOUILLET’s RÉMY MARTIN BANANA POUND CAKE

05/09/2018 - We are honored and pleased to see several chefs being inspired by Alexis BOUILLET, during his demonstration in Korea last March. This time, pastry chef Lee Hoon MOON, owner of baking studio and shop ‘DAMOON BAKERY’ reinvents RÉMY MARTIN Banana Pound Cake in a new version. It can be soon found in ‘DAMOON BAKERY’ shop. More information on: damoonbakery.com (in Korean)

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RÉMY MARTIN MADELEINE, an interpretation of Alexis BOUILLET’s recipe

05/04/2018 - Recipes that Alexis BOUILLET has shown during his demonstration in South Korea last March have inspired many chefs. Pastry chef Woon Deuk CHO, from dessert shop and baking studio ‘A demain’ has created RÉMY MARTIN madeleines, following Alexis BOUILLET’s RÉMY MARTIN Banana Pound Cake recipe. Woon Deuk CHO’s madeleines can be found in her boutique ‘A demain’ and they will soon be available during her pastry classes. More information on : www.Ademain.me (in Korean)

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NEW COINTREAU RECIPE following Alexis BOUILLET Seminar

05/02/2018 - Following Alexis Bouillet’s demonstrations week in South Korea last March, we are happy and honored to see Korean pastry chefs create new recipes with RÉMY COINTREAU GASTRONOMIE’s products. Chef LEE Sang Hwa, CEO of ‘PAS à PAS’ baking school in Seoul, offers us Cointreau Mango Orange Mousse Cake. For more information about ‘PAS à PAS’ baking school, please visit http://masterpap.com (in Korean)

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RÉMY COINTREAU GASTRONOMIE, partner of the 'BELGIUM CHOCOLATE AWARDS DAY'

04/26/2018 - This year again, RÉMY COINTREAU GASTRONOMIE has renewed its support for the 'BELGIUM CHOCOLATE AWARDS DAY'. This competition will take place on the 29th of May in Ter Groene Poorte in Bruges.

FIND MORE INFORMATION
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NEW DESSERTS launching in South Korea : partnership between BILLY ANGEL and RÉMY COINTREAU GASTRONOMIE

04/23/2018 - Alexis BOUILLET, World’s Best Young Pastry Chef 2011 and RÉMY COINTREAU GASTRONOMIE’s Ambassador, has developed new desserts around Cointreau® for the South Korean cake company BILLY ANGEL! His cakes creations are delicious and distinctive – one of the recipes available is the citrusy orange crepe, with a delicate Cointreau® orange cream – and you can find and taste them starting beginning of May 2018 in all BILLY ANGEL’s stores. For the first time in South Korea, a partnership has been signed by RÉMY COINTREAU GASTRONOMIE: a genuine event developed in collaboration with BILLY ANGEL and the first announcement of many similar projects. More information regarding new recipes and events: www.billyangel.co.kr

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FLAVOUR your chocolates...

04/22/2018 - In his interview to the CHOCOLATERIE magazine, Paul SEGERS, EUROPE Key account Manager for REMY COINTREAU GASTRONOMIE, emphasize flavour directly to the benefit of the REMY COINTREAU GASTRONOMIE brands.

SEE CHOCOLATERIE WEBSITE
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Final day of VIP workshop around preparations of Alexis BOUILLET

03/29/2018 - Last and third day of VIP workshop in Korea by Alexis BOUILLET chef around COINTREAU and RÉMY MARTIN brands. Once again, we would like to thank our Korean distributor partner SUN-IN for having host the workshop and for its organization, and a special thanks to the chef Alexis BOUILLET for this unforgettable week.

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Second VIP workshop in Korea for Alexis BOUILLET Chef

03/28/2018 - The seminar around COINTREAU and RÉMY MARTIN brands took place in our Korean distributor partner SUN-IN’s seminar room in Yongin. A wonderful collaboration between RÉMY COINTREAU GASTRONOMIE and SUN-IN!

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Very nice demonstration in Korea around RÉMY COINTREAU GASTRONOMIE brands

03/27/2018 - The first day of Alexis BOUILLET’s seminar week in Korea has been led with success. The demonstration took place in BAKING ACADEMY 4 DIMENSIONS (4gye) in Seoul on 27th March 2018, in a VIP and Masterclass atmosphere. Thank you Chef.

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Great demonstration in China around COINTREAU, ST RÉMY and AMARETTO

03/26/2018 - Around 10 different recipes have been presented by Alexis BOUILLET to a lot of professional who came for the occasion. Delicious dessert with RÉMY COINTREAU GASTRONOMIE brands : Camille with Cointreau®, Pomme d'Amour with Cointreau®, Pound cake banana and St Rémy®, Tiramisu with Amaretto Rémy Cointreau Gastronomie, ... Thanks Alexis BOUILLET and our distributor BAKERS KINGDOM.

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JOHNNY CHEN, New RÉMY COINTREAU GASTRONOMIE Ambassador

03/24/2018 - Johnny CHEN (Taïwan). Champion du Monde Boulanger, new  RÉMY COINTREAU GASTRONOMIE Ambassador!! Johnny CHEN will be at our stand on BAKERY CHINA from 9 to 12 May 2018.

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EMMANUEL RYON in ASIA in May 2018

02/12/2018 - Emmanuel RYON will take centre stage in China and in Korea this year to present cookery demonstrations for culinary professionals.   Emmanuel RYON, World Pastry Champion, Meilleur Ouvrier de France Glacier (French Master Ice-Cream Maker), former Head Pastry Chef at Pouchkine restaurants and cafés in Moscow, Paris and New York. Currently, Master Ice-Cream Maker in his own premises, "Une glace à Paris". -> In China from 4 to 11 May 2018 -> In Korea from 14 to 18 May 2018 Emmanuel RYON will be also on BAKERY CHINA from 9 to 12 May 2018.   Full seminar programmes will be issued well in advance. Photographs : Mouthful Centaur, Frozen Soufflé and China's Dream

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ALEXIS BOUILLET in CHINA and KOREA in March 2018: programmes online

02/12/2018 - Alexis BOUILLET will take centre stage in China and in Korea this year to present cookery demonstrations for culinary professionals.   Alexis BOUILLET, crowned World No. 1 Pastry Chef at the 2011 World Skills, former Head Pastry Chef at Stay/Sweet tea Taipei by Yannick Alleno. Based in Taiwan, he is currently Executive Pastry Chef in the Escape From Paris Sweet Lab Company and Senior Consultant.   -> In CHINA from 16 to 20 March 2018: Friday 16 March 2018: 9.30 AM – 16.30 PM -> Culinary demonstrations at BAKERS KINGDOM at Shanghai Saturday 18 March 2018: 9.30 AM – 16.30 PM  -> Demonstrations to the French Culinary School: L’ARÔME at Shanghai Sunday 20 March 2018: 9.30 AM – 16.30 PM -> Culinary demonstrations at BAKERS KINGDOM at Wenzhou 4 recipes: "Camille" with Cointreau® "Pomme d’Amour" with Cointreau® St-Rémy® XO Banana Pound Cake Amaretto Tiramisu   -> In KOREA from 27 to 29 March 2018: Tuesday, 27 March 2018: 2 P.M. – 5 P.M. -> Culinary demonstrations at the BAKING 4 DIMENSIONS SCHOOL at Seoul, Songpa Wednesday, 28 March and Friday, 29 March 2018: 2 P.M. – 5 P.M. -> Culinary demonstrations at SUN-IN CORPORATION, LTD, the importer of RÉMY COINTREAU GASTRONOMIE at Yongin, Giheung 4 recipes: “Camille” with Cointreau® “Pomme d’amour” with Cointreau® Rémy Martin® Banana Pound Cake “Fleur” with Griottines® Cointreau® and a few surprises!   Photographs of Alexis Bouillet : Rémy Martin® Banana Pound Cake, Amaretto Tiramisu and  "Camille" with Cointreau®.

Programme in Korean
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BAKERS KINGDOM annual congress

02/09/2018 - At our recent annual convention of BAKERS KINGDOM in Shanghai, 450 persons had been invited to celebrate the New Year and  to reward the best salesman. Thank you to Mr. Lu and to all of her team. Our best wishes for a good Year of the Dog to all Chinese friends!!!

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NFS invited to Cointreau

02/08/2018 - During EUROPAIN exhibition, we invited our Japanese partners of NFS to visit the Cointreau Distillerie, in Angers. 

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Thierry DUMOUCHEL to our booth

02/07/2018 - Thierry DUMOUCHEL, Yorkshire Life Chef of the Year 2010, is a talented, traditional French Boulanger, Pâtissier and Chocolatier from Normandy in France who, after marrying his Leeds born wife, now lives and works in Yorkshire. Quality, creativity, knowledge of ingredients and process leadership are the main assets of this Cointreau Ambassador. Thank you for your visit at the Europain trade fair!!!  

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Visit of Mr. PHILIPPE RIGOLLOT

02/07/2018 - We had the pleasure to receive on visit Mr. Philippe RIGOLLOT, Meilleur Ouvrier de France Pâtissier and Champion du Monde de Pâtisserie, at the Europain trade fair.

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Partnership with BILLY ANGEL

02/07/2018 - During EUROPAIN exhibition, we are pleased to have with us the Chairman and the Vice Chairman of BILLY ANGEL, company based in Korea. The Cointreau brand is particularly proud to enter into a partnership with this upscale shops network in this country. 

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EUROPAIN 2018

02/06/2018 - From 3 to 6 February 2018, we were on the global show for bakery, pastry, chocolate and ice cream professionals at Paris-Nord Villepinte. We thank all visitors coming to our stand to discover the RÉMY COINTREAU GASTRONOMIE new range !

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EXCEPTIONAL DESSERT

02/01/2018 - Create an original, easy-to-prepare recipe for culinary professionals around the globe, based on mouth-watering French pastries. Offer a choice of flavours: Cointreau®, Rémy Martin®, Mount Gay®, St-Rémy® and Metaxa®. This is the task set by RÉMY COINTREAU GASTRONOMIE for Jean-Michel Perruchon. This Master Pastry Chef has reached unparalleled heights with his very modern, colourful and delicious version! -> Discover this recipes

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