Our distributor in Lebanon : POLYGEL

04/30/2021 - Founded in 1993 by M. Gaby Antaki, POLYGEL is a family-owned company, specialized in import and distribution of raw materials for pastries, bakeries and chocolatiers. With a strong commitment to deliver the highest quality of products, and to meet customer’s needs in the best possible way, the company has become one of the most prominent suppliers in this area in the Lebanese market. Cointreau and Jacobert Kirsch are RÉMY COINTREAU GASTRONOMY brands available on the website.

ACCESS TO THE POLYGEL WEBSITE
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BRUYERRE, more than a century of experience

04/27/2021 - The Bruyerre company was born in 1909 under the impulse of François Léon Bruyerre who launched into the sale of colonial foodstuffs (sugar, vanilla, dried fruits) for the catering trade. In the old biscuit factory he acquired in Gosselies, he started making pralines, chocolate sticks and confectionery. After the Second World War, his daughters and son-in-law took over from him and developed the family business, notably by adding to their activity the sale of equipment and a fruit cannery. The 1960s saw the arrival of the manufacture of furniture for shops and counters. Despite the limited road network at the time, the company is present throughout Wallonia, Limburg and the Grand Duchy of Luxembourg. The 3rd generation creates the Cash & Carry stores, the first store fittings and 24 hour after-sales service. In 1984, the chocolate factory moved to a new building, still located in Gosselies. It is in this same city that the management moved in 2001 all its activities within a new infrastructure. Over the years, Bruyerre bought out a number of companies linked to its core business. In 2011, shortly after the start of the 4th generation, the company opened its first boutique dedicated to chocolate on the Grand'place in Brussels. The following years were marked by the company's interest in green energies: the installation of 1020 solar panels on the roofs of its head office, the installation of a wind turbine on the Gosselies site. It increases its storage area by an additional 2,000 m2 and continues to acquire companies such as Vanhoebrock, Delsemme, Pieces.Pro and Schoevaerts. BRUYERRE has long distributed the brands of the REMY COINTREAU GASTRONOMIE department, brands that it promotes through demonstration workshops for professionals in the catering trade, led by renowned Pastry Chefs. Operations in which RÉMY COINTREAU GASTRONOMIE is a partner every year.

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Demonstration by Pastry Chef Nicolas PIEROT in China

04/23/2021 - On 8 April a demonstration by Pastry Chef, Nicolas PIEROT, took place at our distributor, SINODIS,       in Shanghai, around 6 preparations: Chestnut apple with Rémy Martin® Cognac Strawberries dessert with Cointreau®, ginger and yoghurt Iles du Vent rum peanut vanilla puffs Cubism of yuzu and matcha with Cointreau Coffee Cannelés with Rémy Martin® Mojito Chocolate   The Pastry Chef shared his passion and his know-how with more than 40 attentive professionals. Two similar workshops will take place at Shengzhen and Beijing.     Thank you to Nicolas PIEROT and our partner, SINODIS.

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BAKERY CHINA 2021

04/20/2021 - Founded in 1997, Bakery China is the most important event for the bakery and confectionery market. Annually held in Shanghai, the event enables leading global professionals, buyers and delegates to meet and share the latest innovations and thinking in manufacturing, distribution, R&D, applications and other related services in the bakery industry. The 23rd edition takes place fril 27th to 30th April 2021. 2,300 exhibitors will be present on this show of 230,000 sqm. Visit us at the booth E5C81 of our distributor, SINODIS, to discover our brands, the latest news and taste preparations! Follow us on social media.

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Teatime with The Botanist gin

04/16/2021 - To celebrate Spring, the Pastry Chef Otto Tay, World Pastry Champion, created a pie with mango, passion fruit and The Botanist gin flavours, named “Teatime”! A new recipe, full of freshness, available on our website: presented step-by-step in video by the Chef!

DOWNLOAD THE RECIPE

Our distributor in the Netherlands: VIPAM INTERNATIONAL

04/13/2021 - Founded in 1960, VIPAM INTERNATIONAL makes available to Dutch catering professionals a wide range of ingredients, tools and decorations for the artisanal confectionery, bakery, pastry and chocolate-making industries. An offer extended in recent years to the pastry in restaurants, semi-industry, icery professions and retail sales. It provides expertise, organizes demonstration workshops with renowned chefs and exhibits at trade shows in order to bring products, events which RÉMY COINTREAU GASTRONOMIE is regularly partner. VIPAM INTERNATIONAL distributes brands Cointreau, Rémy Martin cognac, Mount Gay rum, St Rémy brandy, Amaretto, etc… available on its website.

ACCESS TO VIPAM WEBSITE
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2021 DUTCH PASTRY AWARD

04/09/2021 - Tuesday April 6th, Joeri VANDEKERKHOVE won the award for “Best pastry in Dutch” during the Dutch Pastry Award. The Dutch Pastry Award is THE Pastry competition by excellence in Dutch! Each year, passionate dessert makers compete to offer the very best in creativity with the aim to become “Best dessert makers in Dutch” and join potentially the Dutch pastry team. Joeri VANDEKERKHOVE imagined a dessert flavoured with Cointreau which we’ll show you shortly. Congratulations to very talented winner!!

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New distributor in China: SINODIS

04/06/2021 - As a subsidiary company of french group savencia, SINODIS is a leading distributor of imported food products in china,with a portfolio of about 50 world leading brands from 14 different countries. In addition to providing high quality ingredients, we also provide customers with comprehensive solutions by trend sharing, recipe research and development. Through a rich calendar of workshops, trainings and public demos with guest chefs, SINODIS extend value added technical support to inspire Chefs and F&B Professionals. The company has established Chef Studio-professional training kitchens in Shanghai, Beijing and Shenzhen. A partnership between SINODIS and RÉMY COINTREAU GASTRONOMIE that makes available the group’s leading brands to Chefs and F&B Professionals in China.

OUR IMPORTERS
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Last viennoiserie to make you discover

04/02/2021 - An ultra simple recipe, accessible to all: Cakes with delicate orange and Cointreau flavours.

DISCOVER THE RECIPE
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A tartelette, a nod to CAIPIRINHA Cocktail

03/30/2021 - This viennoiserie is both crunchy, creamy, soft… and flavoured with Cointreau! A creation by Thierry CHARTIER, Pastry Chef.      

DISCOVER THE RECIPE
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Each recipe in its place!

03/26/2021 - Our library was completed in recent weeks with viennoiserie recipes that you will have the opportunity to download in the section now entitled “Pastries and viennoiseries”. Don’t hesitate, the access is free and open source!

ACCESS "PASTRIES & VIENNOISERIES"
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The SMYRNA

03/23/2021 - New viennoiserie with pastry cream and dried raisins soaked in Cointreau in a delicat croissant dough. The smoothness of the one, the crispness of the other, the flavor: Cointreau!

DISCOVER THE RECIPE
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On March 20: MACAROON’s Day!

03/19/2021 - This event organised at the initiative of Pierre Hermé in 2006, will be synonymous with delicacy, greed and willingness! Then, let’s savour the delight and taste this delicate and crunchy sweetness, a concentrate of happiness! Discover the recipe of CENTAUR’MACAROON with RÉMY MARTIN Cognac in our website.

DOWNLOAD THE RECIPE
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We’re back finally on a trade exhibition!

03/16/2021 - The MOBAC, the only Japanese exhibition of the Bakery and Confectionery, took place from March 9 to 12. That was the feedback of RÉMY COINTREAU GASTRONOMIE on the trade exhibitions, a feedback that makes us feel better! An exhibition of our brands: COINTREAU, RÉMY  MARTIN, MOUNT GAY rum, THE BOTANIST gin and PORT CHARLOTTE whisky, superbly organised by our partner, NICHIFUTSU, which we thank.   The next meeting is already in our diaries: it is for 2023 in Tokyo!

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Genoa Cake with orange

12/03/2021 - We continue with our publication of viennoiserie recipes : this is the orange Genoa cake flavoured with Cointreau created by the ‘Meilleur Ouvrier de France pâtisserie’, Patrick BERGER (Royalty, Tarbes, France).

DISCOVER THE RECIPE
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Caketail: COINTREAU COSMOPOLITAN

03/09/2021 - To accompany the tasting of the Cosmopolitan, this colourful cocktail that is part of emblematic Cointreau Cocktails, Manuel BOUILLET, Executif Pastry Chef at L’Arôme Institut Culinaire Français, Shanghai, created a Caketail with flavors of Cointreau, cranberry and rose. The perfect aesthetic and taste agreement!  

DISCOVER THE RECIPE
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The Caribbean Softness with Mount Gay rum

03/05/2021 - A simple recipe for a real softness!!

DISCOVER THE RECIPE
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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.  

DISCOVER THE RECIPE

The Marcelin

02/26/2021 - Much greater than a viennoiserie, this greediness cards close to her chest! To discover its secret, download the recipe!

DISCOVER THE RECIPE
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Otto TAY, RÉMY COINTREAU GASTRONOMIE new Ambassador

02/23/2021 - Despite his young age, chef Otto has spent years in the industry working and striving to improve his skills. All the hard work that he has put into his career has paid off as he was awarded as Most Outstanding Young Pastry Chef of years 2012 and 2013, Malaysia. Otto has also participated in various competitions and has been awarded with a Gold Medal for his Chocolate Showpiece and Dessert Challenge of Culinary Malaysia FHM 2011. Other than that, he was also awarded with the Most Oustanding Chocolate Showpiece in Asian Pastry Cup 2012. On top of this, in 2014 Otto and his team of pastry chefs were awarded as Champion of Asian Pastry Cup, while winning the Best Plated Dessert Award in Asian Pastry Cup 2014 personally. Otto also has represented Malaysia in the Coupe du Monde de la Pâtisserie 2015 with him being the Team Captain and entering the competition for Ice Carving and finishing in the 4th place among 21 countries. In the year of 2017, Otto also has represented Malaysia in Top Patisserie in Asia and won the Champion tittle together with Best Entremets Taste and Best Sugar Showpiece Award. Otto is talented pastry chef who started career at Hotel Maya Kuala Lumpur, Malaysia. After that, Otto Tay joined the pastry kitchen of the KLCC Convention Center in Kuala Lumpur. Through multiple competitions, Otto has skilled himself in the arts of fine pastry and baking. Since 2015, Otto has been one of the leading teachers at the Academy of Pastry Arts in Malaysia. A very well known and respected pastry school in Asia. From August 2017, Otto officially began as Corporate Pastry Chef in Vietnam at the Pastry Academy of Dobla Asia. Next to the management of the school, Otto Tay will play an active role in the development of the Asian market through demonstrations, trainings and professional explanation of product applications. April 2018, Otto Tay and his teammates from Team Malaysia won the Asian Pastry Cup 2018 as the Champion. The victory entitles chef Otto and his team to take part and to win the Coupe du Monde de la Pâtisserie 2019 in Lyon. RÉMY COINTREAU GASTRONOMIE is pleased to welcome Otto TAY within its Ambassadors. Otto TAY and Manuel BOUILLET are working to a new concept imagined by Rémy Cointreau Gastronomie. Follow us on social networks!

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FLAVOUR your pralines!

02/19/2021 - The spirits play an important role in pastry and chocolate-making industries to provide their original and subtle flavour or to bring out all the flavors of other components. This is particularly true for Cointreau 60%, the ideal flavour enhancer!   Their assets  · The spirits are natural products. · They are both flavourings and flavour enhancers. For example, Cointreau can be used to enhance the flavours of fruits (red, green, yellow), spices like vanilla, or whether the flavours of caramel, coffee, … · Conservative: 1% of a liqueur to 60% vol. (minimum quantity) prolongs the product life. · The trend is to use gin and whisky, or to take inspiration from cocktails. However, it is easy to use great classics such as Amaretto, Cointreau, Mount Gay rum and Rémy Martin cognac. Brands of excellence bring reputably to your creations.

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Cointreau Briochette

02/16/2021 - Very pretty small brioches, filled with pastry cream flavoured with Cointreau, a new recipe to discover, to make and to taste without waiting!

DISCOVER THE RECIPE
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Tell her with CHOCOLATES!

02/12/2021 - Chocolates, the greatest proof of love! To taste in solo or in duo, it is even better... Happy Valentine’s Day!

DISCOVER OUR CHOCOLATES RECIPES

Take part in the BELGIUM CHOCOLATE AWARDS 2021

02/09/2021 - The professional magazine 'Chocolaterie' will organize this spring the BELGIUM CHOCOLATE AWARDS, a 9th edition on the theme of the Tokyo Olympic Games. Leave free your creativity to imagine a praline and/or a chocolate bar under the banner of innovation, originality, gustatory surprise!! RÉMY COINTREAU GASTRONOMIE, historical partner of this competition, will be pleased to offer your support by offering you its brands:  COINTREAU, MOUNT GAY rum and THE BOTANIST gin. To post your request, please use this link: Contact us Competition for professionals and students. Closing date for registration: 28 February 2021

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Honey Prism

02/05/2021 - The first of the new viennoiseries to discover on our website, the Honey Prism is a creation of Belgian Pastry Chef, François GALTIER, Bronze medalist at the World Pastry Cup. A greediness composed of a croissant dough flavoured with Cointreau, filled with a honey cream.

DISCOVER THE RECIPE
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Special VIENNOISERIES!

02/02/2021 - 8 unpublished recipes of viennoiseries with Cointreau and Mount Gay rum will be to discover on February. Brioche dough, croissant dough, sweet pastry, Genoa cake, … for original and gourmet creations!  

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Lesaffre & Rémy Cointreau Gastronomie partnership: recipe issue 6

01/29/2021 - Pineapple sling with Mount Gay rum by Jimmy KEA, Baking Technical Advisor for Lesaffre Asia Pacific.

DISCOVER THE RECIPE
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Lesaffre & Rémy Cointreau Gastronomie partnership: recipe issue 5

01/26/2021 - Vanilla & Mount Gay rum loaf. A recipe by Julien JUBIN, Bakery Technologist for Lesaffre Asia Pacific.

DISCOVER THE RECIPE
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Lesaffre & Rémy Cointreau Gastronomie partnership: recipe issue 4

01/22/2021 - St-Rémy Brandy infused purple sweet potato bun, created by Johnny CHEN, World Champion of Bakery.

DISCOVER THE RECIPE
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Lesaffre & Rémy Cointreau Gastronomie partnership: recipe issue 3

01/19/2021 - Mount Gay rum & raisin rolls, by Johnny CHEN, World Champion of Bakery.

DISCOVER THE RECIPE
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Lesaffre & Rémy Cointreau Gastronomie partnership : recipe issue 2

01/15/2021 - Orange Cointreau Brioche by Johnny CHEN, World Champion of Bakery.

DISCOVER THE RECIPE
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Lesaffre & Rémy Cointreau Gastronomie partnership : recipe issue 1

01/12/2021 - Brown sugar sweet loaves with Mount Gay rum. A creation by Johnny CHEN, World Champion of Bakery.

DISCOVER THE RECIPE
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LESAFFRE partnership: discover 6 new recipes of breads & viennoiseries

01/08/2021 - When the global player in fermentation, LESAFFRE, and RÉMY COINTREAU GASTRONOMIE work together, three recognized Bakers Chef create 6 new original and innovative recipes: Brown sugar sweet loaves with Mount Gay rum by Johnny CHEN, World bakery Champion, Rum & raisin rolls by Johnny CHEN, Orange Cointreau Brioche by Johnny CHEN, St Rémy brandy infused purple sweet potato bun by Johnny CHEN, Vanilla & Mount Gay rum loaf by Julien JUBIN, Asia-Pacific Lesaffre baking technician, Pineapple sling by Jimmy KEA, Asia-Pacific Lesaffre Technical Advisor to discover from Tuesday!


New year, new GALETTE!

01/05/2021 - Celebrate as it should be the Galette des rois, one of France favourite pastries. In this recipe, there is no frangipane, but a hazelnut cream flavoured with Mount Gay® rum!

DISCOVER THE RECIPE
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Our VERY BEST WISHES to 2021!

12/31/2020 - The RÉMY COINTREAU GASTRONOMIE team whishes you a happy new year from all over the world!


MERRY CHRISTMAS on video!

12/24/2020 - This might be a really good time to wish you all a Merry Christmas!!!


Final suggestion: Josephine genoise log by Arnaud LARHER, MOF Pastry

12/22/2020 - Composition: Almond genoise, Metaxa syrup, vanilla mousseline cream, orange marmalade, orange spray mixture.

DOWNLOAD THE RECIPE
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New suggestion: Kirsch coconut raspberry log by Philippe RIGOLLOT, World pastry Champion, MOF Pastry

12/18/2020 - Composition: Coconut crispness, raspberry sponge, Jacobert Kirsch syrup, raspberry confit, raspberry cream, coconut meringue mousse, Italian meringue, raspberry icing.

DOWNLOAD THE RECIPE
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New verrine with Rémy Martin Cognac

12/17/2020 - Bruno VAN VAERENBERGH, Europe Pastry Chef for Debic, ambassador of Rémy Cointreau Gastronomie brands, is the creator of this verrine with chestnut, blackcurrant and Rémy Martin Cognac. A real wonder!! This new recipe is online on our website! Thank you to the Chef!!!

DISCOVER THE RECIPE
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Cointreau duo log By Jean-Michel PERRUCHON, MOF Pastry

12/15/2020 - Composition: Pistachio joconde sponge, passion fruit and Cointreau syrup, hazelnut crunch, strawberry and Cointreau confit, raspberry and Cointreau confit, orange, Cointreau and mascarpone cream, mirror icing.

DOWNLOAD THE RECIPE
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New suggestion: Amarillo Log by Joost ARIJS, Best Chocolate maker of Flandres 2019

12/11/2020 - Composition: Olive oil sponge, exotic cremeux, citrus coulis with The Botanist gin, crunchy base, caramelized chocolate mousse, yellow icing.

DOWNLOAD THE RECIPE
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New suggestion: Mandarin chestnut log by Emmanuel RYON, MOF glacier, World Pastry Champion

12/08/2020 - Composition: Chestnut sponge, chestnut preparation with Rémy Martin Cognac, chestnut light cream with Rémy Martin Cognac, chestnut punch with Rémy Martin Cognac, mandarin jelly, hazelnut crispness, caramel icing.

DOWNLOAD THE RECIPE
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New suggestion: Letterbox Log by Dimitri SALMON, Best Chocolate maker of Belgium 2009

12/04/2020 - Composition: Dacquoise with dried fruits, coconut streusel, streusel preparation, citronella confit, coconut panna cotta with Mount Gay rum.

DOWNLOAD THE RECIPE
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In December, the LOG is king!

12/01/2020 - Cointreau mandarin chestnut log By Philippe RIGOLLOT, World pastry Champion, MOF Pastry Composition: chestnut sablé, chestnut sponge, Ativao chocolate cream, clementine compote, chestnut Chantilly with Cointreau.

DOWNLOAD THE RECIPE
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The latest RECIPE of Marc Ducobu, in the Belgian demonstration

11/27/2020 - Marc DUCOBU, Relais Desserts in Belgium, sharpes with us its recipe of macaroon with The Botanist gin, lime and raspberry. Our thanks to Marc DUCOBU for this beautiful workshop and our partners Ranson and Patrick Aubrion, Andros Chef and Van Dender. > Workshop and advices of the Chef to discover in video (in French)

DISCOVER THE RECIPE
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More real than the real!

11/25/2020 - In keeping with the Christmas traditional log, the Pastry Chef, François GALTIER, creates a “Christmas stump”: an entremets with flavours of speculoos, chocolate, cappuccino and Mount Gay rum. The recipe can be downloaded from the website.

DISCOVER THE RECIPE
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Manuel BOUILLET, RÉMY COINTREAU GASTRONOMIE new Ambassador

11/23/2020 - A native of Rennes, France, Manuel became enamored with pastries as an elementary school student. He peered into the production room of the patisserie that abutted his school’s playground. Watching the pastry chefs at work, Manuel resolved to become one himself. At 19, after four years in pastry school, Manuel earned a BEP (Brevet d’Etude Professionel) and a BTM (Brevet Technique des Metiers). These qualified Manuel to seek work in any pastry shop in France. He went straight for the top, heading to Fauchon in Paris, a legendary food and pastry emporium whose quality and reputation are only matched by its prices. It was there that Manuel continued his development as a pastry chef learning from the best in the business. After two years at Fauchon, Manuel joined an all-chocolate concept store called Un Dimanche a Paris (A Sunday in Paris). There he flexed his creativity to the utmost, creating original pastries. Some became signature creations. Upon a personal visit in August 2013, Manuel fell in love with Chicago and decided to pursue his career further in the free land. Starting his American journey as an Executive Pastry Chef at Patisserie Coralie, he amazed the locals with authentic French pastries, bringing joy to people’s daily life. In November 2015, Manuel joined the world’s biggest chocolate manufacturer Barry Callebaut as a Technical Advisor. He explored trending themes on the market, such as gluten free and chocolate showpiece. A little over two years ago, constantly looking for new challenges, Manuel joined L’Arôme in Shanghai, a French Culinary Education Institution well known for its high-quality classes. Since then, Manuel works as an Executive Pastry Chef, teaching and inspiring students day by day with his passion for pastries. RÉMY COINTREAU GASTRONOMIE is pleased to welcome Manuel BOUILLET within its Ambassadors.

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A LOG like a baba?!

11/20/2020 - Aurélien Trottier, Pastry Chef in Angers (‘Artisan Passionné’), had the idea of creating a log on the theme of baba, a greedy dessert with flavours of citrus, heightened by Mount Gay rum.

DISCOVER THE RECIPE
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Rémy Cointreau at the CIIE 2020

11/13/2020 - China International Import Expo (CIIE) has just taken place in Shanghai for 5 days. This exhibition, established in 2018, is an economic meeting dedicated to imports, the most important annual event in China. Rémy Cointreau was present on its stand and in the French pavilion, also by 7 other food well-known companies, for animations around the French Gastronomy. Many visitors have been focusing on demonstrations by Manuel BOUILLET, Executif Pastry Chef at L’Arôme Institut Culinaire Français, around the brands Cointreau, Rémy Martin and Mount Gay.  A great success! Our strong team: Melody Pace and Lin Hao with Manuel Bouillet who we thank.

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A Tiramisu entremets with Rémy Martin cognac in “ARTISANS”

11/10/2020 - In the newest edition of “ARTISANS” magazine, we communicate about a new recipe of the Belgian Pastry Chef, Relais Desserts, Marc Ducobu, created for the end-of-year demonstration in Belgium. This recipe is available on our website.

DISCOVER THE RECIPE
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When an Angevin artisan promotes the « MIRROR OF LOIRE » !

11/06/2020 - La Régalade is a Bakery Pastry shop, founded in 2007 in Angers (France). Every day, a team of 23 people makes bread, viennoiseries, pastries and chocolates, also sandwiches and other salted dishes, in the heart of a craft business who priorities the homemade food and the quality. La Régalade offers an Angevin speciality: the “MIRROR OF LOIRE”, a trip cake flavoured with Cointreau. The artisan worked the historic recipe by using quality ingredients, while maintaining the natural retention period of the product. Cointreau, whose the subtle flavor of orange contributes a touch of originality to this cake, ensures the brand awareness. La Régalade also developed a personalized packaging, original and colorful, on the window shop. An excellent communication which revives an old recipe. La Régalade - 51 Rue Guillaume Lekeu - 49100 ANGERS

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The favourite recipe of Marc DUCOBU

11/03/2020 - New recipe of the Belgian Pastry Chef, Relais Desserts, Marc DUCOBU, in the context of the end-of-year demonstration in Belgium.   > Workshop and advices of the Chef to discover in video (in French)

DISCOVER THE RECIPE
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Special LOGS

10/30/2020 - For the festive season, find your inspiration all the log recipes of our Chefs, with Cointreau, Rémy Martin, Mount Gay rum, … Detailed recipes freely downloadable on our website.


The Foodpairing Book

10/27/2020 - A year and a half ago Foodpairing® began creating our own Book. A very comprehensive manual in which Bernard Lahousse, scientist and Foodpairing® founder, explains at length its method, based on the principe that foods can be combined when they share major flavor components. An exceptional tool to create new flavor combinations!! Be the first ones to discover foods that may to match with COINTREAU, RÉMY MARTIN VSOP and XO. How to read the grid ? The pairing grid consists of columns with colored dots that correspond to one of the 14 aroma types: fruity, citrus, floral, green, herbal, vegetable, caramel, roasted, nutty, woody, spicy, cheesy, animal, chemical. At the top of the grid is the main ingredient, and below is a separate list of possible combinations. Each line shows the flavor profile of an ingredient. A small colored dot indicates the presence of this aroma type in that particular ingredient. A large colored dot indicates that there is an aromatic match between the main ingredient and the complimentary ingredient in that specific aroma type, being they have 1 or more key aroma molecules in common. If the aroma type is not present in the aroma profile of the ingredient, a small black dot is displayed. FOR MORE INFORMATION: http://blog.foodpairing.com/      

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A perfect imitation

10/23/2020 - Tick tock tick tock… We have the impression to hear this clock to work as it’s very realistic!! How awesome is that? Original creation by François GALTIER, Bronze Medallist at the Pastry World Cup. An entremets with The Botanist gin whose recipe is available on our website.

DISCOVER THE RECIPE
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A Cointreau log on « LE JOURNAL DU PATISSIER »

10/20/2020 - In the October-November issue of « Le Journal du Pâtissier », focus on the Cointreau hazelnut log created by the Belgian Pastry Chef, Relais Desserts, Marc DUCOBU, in the context of the end-of-year demonstration in Belgium. -> To discover the recipe in video (in French)

DISCOVER THE RECIPE
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A pleasure mouthful!

10/16/2020 - With its round form, this flake is a delicious greediness with chocolate, pine caramel and Rémy Martin cognac, decorate with a spices shortbread. Thank you to Pastry Chef David REDON!

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A perfect harmony!

10/13/2020 - The Mount Gay rum is produced in Barbados, Caribbean island. Its complex notes of spices, grilled wood and fruits are the perfect match with the flavours of pean, chocolate and chai latte infusion of this new dessert created by the Belgium Pastry Chef, David REDON.

DISCOVER THE RECIPE
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Saint Nicolas Orange

10/09/2020 - The first of the 6 recipes proposed by our importer, BRUYERRE, this end of year, St Nicolas Orange was demonstrated by the creator, the Belgium Pastry Chef, David REDON, in September. An original and greedy log with Cointreau that we are happy to share with you on our website.

DISCOVER THE RECIPE
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RÉMY COINTREAU GASTRONOMIE signs a partnership with LESAFFRE!

10/06/2020 - LESAFFRE, the most important player in the area of yeasts and fermentation at global level, collaborates with RÉMY COINTREAU GASTRONOMIE as part of their development in Asia-Pacific. The 2 companies were driven by a common motivation since their establishment: provide their assistance catering professionals by offering products adapted to their needs. This collaboration between the two Groups allows to offer bakers located in Asia-Pacific, recipes created by internationally recognized Bakers Chefs: Johnny CHEN, World Bakery Champion, RÉMY COINTREAU GASTRONOMIE Ambassador, Jimmy KEA, Asia-Pacific Lesaffre Technical Advisor, and Julien JUBIN, Asia-Pacific Lesaffre Baking Technician. This 6 new original and innovative recipes, with Cointreau, Mount Gay rum and St-Rémy brandy, will soon publish on the RÉMY COINTREAU GASTRONOMIE website.

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Great success for the BRUYERRE demonstration!

09/30/2020 - Review of demonstrations that was held on September 28 and 29, 2020, in accordance with sanitary specifications in force. The Chefs, David REDON and François GALTIER, presented their creations in front of an audience filled of caring professionals. Close 135 people accepted the invitation to attend the workshop. The 6 festive recipes : The orange of St Nicolas with Cointreau The letter with Iles du Vent rum Flakes with Rémy Martin cognac Prisms of Christmas with Cointreau Clock with The Botanist gin Tree stump of Christmas with Mount Gay rum will be unveiled in the coming weeks on our website. RÉMY COINTREAU GASTRONOMIE thanks to David REDON and François GALBIER for the quality of their presentation, the professionalism they have struck by responding effectively to the participants’questions. Thank you to BRUYERRE and our partners for this positive and constructive cooperation.

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NEW: finger foods to taste with different Cointreau Margarita cocktails!

09/29/2020 - When COINTREAU develops food pairing, the art of perfectly combining food and cocktails, Samuel ALBERT, Top Chef France winner 2019, imagines for the brand 5 finger foods to taste with Margarita cocktails. Discover easy recipes for your diner cocktail!  

STARTING FROM ORIGINAL MARGARITA PAIRING
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Demonstration by the Chef Lloyd HAMON in China

09/25/2020 - During summer, there have been several formations in China, with the Chef Lloyd HAMON, around the brands Cointreau, St-Rémy, Kirsch Jacobert and Amaretto. Llyod HAMON began his apprendiceship at the age of 14 ans in a restaurant in Brittany, its region of origin. After graduating in cook, he has also taken a lot of training courses with well-known Chefs (Yann Brys, Sébastien Lambert, Jean-Michel Perruchon, …), then perfected his knowledge working in French restaurants. In 2005, he achieved one of his lifelong dreams, to take off for China, to share expertise and to learn the Chinese culture. In 2010, he opened its boutique in Guangzhou and created a range of French desserts adapted to Chinese consumers tastes. Since 2017, he leads pastry workshops in this country, for French companies. For Lloyd HAMON, the pastry is a means of expression, to make people happy. Discover in pictures the demonstrations organized by BAKERS KINGDOM and RÉMY COINTREAU GASTRONOMIE at HUI CHENG in Gui Yang (17 and 18 August), at the premises of BAKERS KINGDOM in Shanghai (19 August) and at DAN XIANG in Gingdao (20 and 21 August). Thank you to our partner BAKERS KINGDOM and to Llyod HAMON for its expertise.

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A Tiramisu, new version in FINGER FOOD!

22/09/2020 - Manuel BOUILLET, Executive Pastry Chef for The Arôme French Institut in Shanghai, created this wonderful dessert: a delicious treat on the theme of Amaretto Tiramisu to taste with joy and delicacy!

DISCOVER THE RECIPE
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The best confectioners trainees of Western Switzerland and Ticino in competition

09/18/2020 - On September 26th, the Professional School of Montreux will stage the 22th Romandie and Tinico final of young confectioners, an unique event in Romandie Switzerland which gathers talented candidates, ready to confront each other for this event which marks the end of their training. For this 100% women edition, the 6 participants will be required to create then to prepare on site : 2 types of dessert miniature, 1 entremets of 8 persons (free subject), 10 pastries identical to the entremets, 4 types of chocolates (at least 25 pieces of each), 1 shaped chocolate with Cointreau®, 1 speciality in chocolate (at least 25 pieces), 1 wedding cake on the theme “Let us save this planet!”. A real challenge ! RÉMY COINTREAU GASTRONOMIE, partner of the event, whishes them good luck ! You can follow on our website the winners and their preparations.

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The COINTREAU DUNES recipe adapted in tart

09/15/2020 - With the same ingredients of its Cointreau Dunes dessert, Peter Remmelzwaal, – Best Pastry Chef in the Netherlands 2012 – adapts its recipe of individual cones in tart.

DISCOVER THE RECIPE
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Nearly a surprise CONE!

09/11/2020 - Behind its refined design, this dessert created by Peter REMMELZWAAL, Best Pastry Chef in the Netherlands 2012, reserves wonderful surprises for us. Yoghurt crispness, sea-buckthorn coulis, Switzerland cream with Cointreau... but in what order? The recipe is online!

DISCOVER THE RECIPE
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End-of-year demonstration with FOUR HANDS

09/08/2020 - Our Belgian importer, BRUYERRE, organizes its end-of-year demonstration, in partnership with RÉMY COINTREAU GASTRONOMIE, Les vergers Boiron, Silikomart, Candia and Leman : · Monday, September 28 in GOSSELIES (in French), · Tuesday, September 29 in NOSSEGEM (in French and Dutch).   Two Belgian Pastry Chefs will be in the kitchen:   David REDON, Finalist at the World Pastry Cup Pastry cook for more than 20 years now, trained in the school of “Compagnons du Devoir du Tour de France” and during its travels around the world, the Chef likes to create gourmet pastries, with original flavours and elegant design, as well as proposing less sweet recipes.   François GALTIER, Bronze medalist at the World Pastry Cup Since his success to the World Pastry Cup, the Chef travelled across the world to help several national teams for competitions, and to share knowledge as a consultant. Creative, ingenious, perfectionist, François GALTIER is in a continuous quest of new tastes, new textures and new designs to arouse the emotion through its recipes.   New recipes, created for the event, are being kept secret!

SEE THE RELEASE (IN FRENCH)
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4 creations by Marc DUCOBU in video!

09/04/2020 - The end-of-year demonstration of our importer, RANSON, around the creations of Marc DUCOBU, Belgian Pastry Chef, was the subject of videos, accessible via QR codes on the recipes booklet included in the box proposed by the supplier. Also, you will discover with pictures the preparation of this desserts: Hazelnut log with COINTREAU, Blow of hear of the Chef with MOUNT GAY rum, Only Tiramisu for Men with RÉMY MARTIN cognac, Gin-Fizz Macaroon with THE BOTANIST gin. In addition, certain technical points will be explained by the Chef and by Patrick AUBRION, Category Manager for Ranson.

For more information or to order (in French)
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The end-of-year DEMONSTRATION in Belgium evolves!

09/01/2020 - As every year, RÉMY COINTREAU GASTRONOMIE is partner of the end-of-year demonstration organized by our importer, RANSON, in Belgium, an edition along with Andros Chef and Van Dender, in collaboration with one of the Belgian best pastry chefs, Marc DUCOBU.   However, in view of health situation, RANSON has revised the event, in order to benefit a great many more professionals: IT IS NOT PERMITTED TO COME FROM DEMONSTRATION, THE DEMONSTRATION COMES TO YOU, UNTIL YOUR WORKSHOP!   A new concept with only benefits: to find inspiration, to learn, to taste… at your own pace! You can plan the presentation by looking it in due time and by sharing it with your team, by means of a box containing: · The recipes book with a QR code link for each dessert towards the demonstration video by Marc DUCOBU, · Tastings of each desserts (for 4 persons), · Samples.   For more information or to order : https://www.ranson.be/fr/ED (in French)

SEE THE PRESENTATION VIDEO
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The Mirror of Loire in video!

08/26/2020 - Discover step by step how to prepare the Mirror of Loire with Cointreau, a creation of Jean-Michel Perruchon, MOF pastry, prepared by the prestigious house of Wittamer in Belgium!   -> See the RECIPE

SEE THE VIDEO
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When the BUTTERFLY lands on… an entremets!

08/19/2020 - Vanilla, pistachio, mandarin and Cointreau perfume this dessert created by Jeroen GOOSSENS (Jeroen Goossens Dutch Pastry Company).

DISCOVER THE RECIPE
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An ECLAIR not like the others

08/12/2020 - Jeroen GOOSSENS, Dutch pastry Chef very well known worldwide for its excellent work, reprises the eclair: apart from the traditional choux paste, its recipe is composed of a Cointreau mandarin cream, a crusty paste, a vanilla Chantilly… and a little something extra: slices of banana caramelized with Mount Gay rum just how it should!

DISCOVER THE RECIPE
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COINTREAU in the heart of a refined and festive entremets

08/05/2020 - “Festive touch” has everything to seduce all chocolate lovers! Yes, but not only! Hazelnut crispness, chocolate sponge, buckwheat chocolate mousse, cream with Cointreau… offers to this entremets the perfect balance between crunchy-softer-creamy. Thank you to Emmanuel RYON, MOF glacier, World Pastry Champion, for sharing with us some of his beautiful recipes in recent weeks.

DISCOVER THE RECIPE
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An idea of LOG with Rémy Martin Cognac for next winter

07/29/2020 - Discover on our website the complete recipe of this creation of MOF Glacier and World Pastry Champion, Emmanuel RYON.

DISCOVER THE RECIPE
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A Rose with subtle flavours…

07/21/2020 - Jasmin tea, bergamot and Cointreau perfume this superb entremets created by Emmanuel RYON, MOF Glacier, World Pastry Champion.

DISCOVER THE RECIPE
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Other pie, other theme : apricot & PORT CHARLOTTE whisky

07/15/2020 - Composed of a hazelnut shortbread, a duo of almond vanilla panna cotta and vanilla apricot confit with Port Charlotte whisky, this creation of Emmanuel RYON, MOF Glacier, World Pastry Champion (‘Une glace à Paris’, France) doesn’t lack originality!

DISCOVER THE RECIPE
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It’s much more than a simple PIE!

07/08/2020 - Jean-Thomas SCHNEIDER, World pastry and ice cream Champion, MOF glacier, presents to us his recipe of pistachio strawberry pie with Griottines Cointreau and Mount Gay rum.

DISCOVER THE RECIPE
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Black forest with GRIOTTINES COINTREAU

07/01/2020 - A big thank you to Philippe RIGOLLOT, World pastry Champion, Best pastry Chef in France, for sharing with us some recipes in recent weeks!

DISCOVER THE RECIPE
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Mandarin chestnut LOG with Cointreau

06/25/2020 - Chestnut sponge, clementine compote, Ativao cream and chestnut Chantilly with Cointreau compose this creation of Philippe RIGOLLOT, World pastry Champion, Best pastry Chef in France, whose the Pastry is located in Annecy, France.

DISCOVER THE RECIPE
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We continue our focus on the LOG

06/22/2020 - For this week, two publications:  discover today the recipe of the coconut raspberry log with Jacobert Kirsch. Friday, we’ll publish the recipe of mandarin chestnut log with Cointreau. Two creations of our Ambassador, Philippe RIGOLLOT.

DISCOVER THE RECIPE
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Summer Opera… with Cointreau!

06/18/2020 - The recipe of ‘Summer Opera’ is also possible with strawberries and Cointreau! A variant of Philippe RIGOLLOT, World pastry Champion, Best pastry Chef in France.

DISCOVER THE RECIPE
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A fresh DUO for the summer!

06/16/2020 - This Opera, composed by Philippe RIGOLLOT, World pastry Champion, Best pastry Chef in France, celebrates the summer in the fresh, by combining raspberry and Sudachi citrus, flavors highlighted by the Jacobert® Raspberry Brandy.

DISCOVER THE RECIPE
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Philippe RIGOLLOT, RÉMY COINTREAU GASTRONOMIE new Ambassador

06/12/2020 - Its dream has become a reality when Philippe RIGOLLOT joined Lenôtre, after an apprenticeship in pastry. Seven years on, he joined the 2-star ‘Pré Catelan’ restaurant as pastry chef, then in 2000, the team of Anne-Sophie Pic in Valence (3-star). In 2010, he inaugurated with his wife, his own pastry in Annecy, then its tea shop. Philippe RIGOLLOT won numerous awards: World pastry Champion in 2005, Best pastry Chef in France in 2007, Best pastry of the year in 2008, Knowledge Award in the field of chocolate in 2015. International consultant for various companies, Philippe RIGOLLOT chairs the International Organizing Committee for the Pastry World Cup. This true creator submits that the France owns a real culture of dessert, that the taste can again and again be worked, by using high quality raw materials.     RÉMY CONTREAU GASTRONOMIE is honoured to host Philippe RIGOLLOT onto the Ambassador team. We will publish several Chef’s recipes in the days ahead.

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This summer, focus on the LOGS to prepare the end of the year

06/09/2020 - Just to give you new log ideas for this end of the year, RÉMY COINTREAU GASTRONOMIE will publish this summer several new log recipes. First, discover the creation of Jean-Michel PERRUCHON, M.O.F. pastry: Enchanted Log with apples, yuzu and Père Magloire Calvados. 

DISCOVER THE RECIPE
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The baba with Mount Gay rum by Aurélien TROTTIER

06/05/2020 - In this new recipe, the baba combines pineapple, exotic fruits, vanilla and Mount Gay rum. Thank you to Aurélien TROTTIER (Chocolates & Creative Pastries, Artisan Passionné in Angers) for allowing us to share some of its recipes in recent weeks  

DISCOVER THE RECIPE
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The last of three cakes: with Jacobert® Kirsch

06/02/2020 - Thank you to Bruno VAN VAERENBERGH, Creative Pastry Chef Debic Europe, for allowing us to share its beautiful recipes in recent weeks.

DISCOVER THE RECIPE
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A NEW baba!

05/29/2020 - With its flavour of blood orange and COINTREAU, with both fruity and tangy notes, this baba is subtle! A creation of our Ambassador, Aurélien TROTTIER (Chocolates & Creative Pastries, Artisan Passionné in Angers).  

DISCOVER THE RECIPE
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Second act of our trilogy of cakes!

05/26/2020 - This Tuesday, our Ambassador, Bruno VAN VAERENBERGH, created his recipe of cake with lemon and COINTREAU. A real citrus fruit concentrate !

DISCOVER THE RECIPE
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A new entremets!

05/22/2020 - Composed of a soft biscuit, a fruits confit and a crispness, all recovered with a chestnut mousse with RÉMY MARTIN Cognac, the ‘Mont Blanc’ is a creation of Pastry Chef, Aurélien TROTTIER, Relais Dessert member (Artisan Passionné, Angers).

DISCOVER THE RECIPE
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Our Tuesday’s meetings… around the Cake!

05/19/2020 - The Creative Pastry Chef Debic Europe, Bruno VAN VAERENBERGH, revisits the recipe of Cake and proposes us three creations with the RÉMY COINTREAU GASTRONOMIE spirits brands. This Tuesday, discover the RÉMY MARTIN caramel Cake. Follow our Tuesday’s meetings to find out more !

DISCOVER THE RECIPE
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Christophe ROESEMS, RÉMY COINTREAU GASTRONOMIE new Ambassador

05/15/2020 - Since his childhood, Christophe ROESEMS has had a passion for gastronomy. He earned his first stripes with his father Willy ROESEMS, former starred chef, who advised him to have a career in pastry. In 1986, he started his apprenticeship at the house of Wittamer, this prestigious establishment in which he acquired his diplomas. The following 4 years, he gained experience in several respected establishments (La Table d’Hôtes, Papadopoulos, Despina) before returning the house of Wittamer, headed by Myriam and her brother, Paul Wittamer. Since then, curious and perfectionist, Christophe is always looking for the best, tastes, flavours, textures, mouth feel, which he defines both in pastries, biscuits and chocolates.    Very early every morning, the Chef leads the pastry, Place du Grand Sablon, in order to prepare the delicacies of the establishment and to honour orders. It’s a daily challenge met by its team of 25 collaborators of which he’s very proud. Since 1999, Wittamer is Official Supplier to the Court of Belgium, a recognition for which Christophe ROESEMS welcomes. RÉMY CONTREAU GASTRONOMIE is honoured to host Christophe ROESEMS onto the Ambassador team. Discover the recipe of Cointreau pear verrine of Chef.

DISCOVER THE RECIPE
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The Cointreau Baba by Laurent MORENO

05/12/2020 - Discover on our website the recipe of Cointreau Baba of Laurent Moreno (Le Bonheur Chocolaterie, Paris). Find on video on its social networks, Instagram and Facebook.

ACCESS TO THE RECIPE
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A cappuccino with Cointreau : salty ! by Samuel ALBERT, Top chef 2019 winner

08/05/2020 - The result of a successful marriage between deer fillets and cooked foie gras, with a flavour of orange and Cointreau!

DISCOVER THE RECIPE
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Stéphane GLACIER, the school

02/12/2019 - Stéphane GLACIER, MOF pastry, founded his school in 2011 in Colombes (Hauts-de-Seine). This training centre organises pastry and culinary workshops for amateurs throughout the year, while enabling cooking professionals to perfect their knowledge of areas of pastry, confectionery and chocolate maker. Nearly twenty internships are animated every year by Stéphane GLACIER, Alexandra GARAFFI, and other actors recognized into the world of gastronomy such as Stéphane LEROUX, MOF Pastry, Emmanuele FORCONE, Pastry World Champion, Serge GRANGER, MOF Chocolate maker, Gérard TAURIN, MOF Ice-cream, … The school also offer trainings at the homes of artisans, organises demonstrations for some top gastronomy brands and publishes a number of books in order to promote the French pastry around the world. RÉMY COINTREAU GASTRONOMIE provides Stéphane GLACIER, ambassador and prescriber of our spirit brands. Website : http://www.stephaneglacier-lecole.com/  

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NEW: the tutorial THE 7 GUIDELINES TO USE COINTREAU

01/14/2019 – For the SIRHA 2019, RÉMY COINTREAU GASTRONOMIE proposes you a tutorial which explains the 7 guidelines to use COINTREAU in pastry. Alexis and Manuel BOUILLET, two French Chefs of international reputation, lent themselves enthusiastically to the shooting of scenario constructed around the recipe of cream puff. Discover and share without moderation this simple and effective short clip.

TO SEE THE VIDEO
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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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