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.

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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)


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.



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.


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.

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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.


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.


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


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)


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:      


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.


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)


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!


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.


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.



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.


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!  


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.


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!


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.


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.


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!


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!


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)

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 : (in French)


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

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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).


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!


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.


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.


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.


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!


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.



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!


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.


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.


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.


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.



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.


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. 


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  


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.


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).  


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 !


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).


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 !



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.


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.


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!


Thank you!!!

05/05/2020 - Thanks to the health personnel who are working every day, all over the world, to fight Covid-19 and to take care of us.


Cointreau gambas tartar by Samuel ALBERT

01/05/2020 - This tartar is a perfect example of the ‘fusion’ cuisine of Samuel ALBERT, bringing the great classics of French gastronomy with influences from the various countries he passed through: a gambas tartar seasoned with a sauce Chermoula made of candied oranges and Cointreau.  


We can’t stop GASTRONOMY!

04/28/2020 - In this time of containment, the cuisine is more than ever synonym for caring and sharing, source of comfort. Many Chefs’re taking advantage of this enforced free time to create their tomorrow’s cooking. We are looking forward to discover their news!    See you on Friday: Gambas tartar, sauce Chermoula with candied oranges and Cointreau, pistachios and almonds crumble, by Samuel ALBERT.



04/24/2020 - It’s in Anjou in the heart of an exceptional family that Samuel ALBERT had the chance to grow : mother and grandmothers in kitchen, father in vegetable garden, grandparents in farming!... enough to arouse his curiosity from childhood for gastronomy. His career choice was obvious! At the age of 19, he joined the Joël Robuchon’s team, at Métropole palace in Monaco. After 6 years, and 3 diplomas, driven by the desire of interesting discoveries and new experiences, beautiful trips, he decides to go all over the world, with his friend Julien with whom he shares the same passion for hotel-restaurant field. During 10 years, he discovers England, Switzerland, Australia, China and Japan, and constructs his international career. In 2019, he won the prestigious cooking competition « Top Chef », then he decides to back home and to open his restaurant : « Les Petits Prés » in Angers. Samuel ALBERT imagines a cooking in a simple or sophisticated style, with local products and flavours back from his travels. A fusion cuisine between Europe and Asia, to be shared with good friends. Welcome to Samuel ALBERT, the first Chef restaurateur to reach the RÉMY COINTREAU GASTRONOMIE Ambassadors. The Cointreau pork is the first of the recipes proposed by the Chef, the other two will be published shortly.


Happiness is in the KITCHEN!

04/21/2020 - During the confinement, many Chefs offer on their network recipes at home : Laurent MORENO, Christian SEGUI, Christophe ROESEMS, … Then, to illuminate your day, enjoy once again the simple pleasures : to cook, to taste!


An eskimo, a childhood memory

04/17/2020 - Aurélien Trottier, Pastry Chef, created this greed with chocolate, flambé with Cointreau just before… to taste.


Maison COINTREAU mobilizes against Covid-19 in collaboration with the RÉMY COINTREAU Group

04/14/2020 - AS COINTREAU HAS SUSPENDED ITS DISTILLATION AND SPIRIT PRODUCTION ACTIVITIES SINGE MARCH 17, A SCALED-DOWNED TEAM REMAINS MOBILIZED AT THE PRODUCTION SITE TO SUPPORT THOSE FIGHTING THE EPIDEMIC IN THE ANGERS REGION.  ln Angers, a donation of 2,700 liters of alcohol and 23,000 liters of hydroalcoholic solution is being prepared.  The mobilization began on March 19, when Cointreau donated a portion of its neutral alcohol supply to pharmacy students at the University of Angers. This 96% alcohol, used to produce Cointreau liqueur, has similar characteristics to the main ingredient in hydroalcoholic solution. A total of 2,700 liters have been delivered to the students (appx. 300 liters per day) for the production of hydroalcoholic solution, which were then distributed by the university's hospital, Centre Hospitalier Universitaire D'Angers (CHU Angers), to health institutions around the region (other hospitals, Covid-19 consultation centers, doctors, nursing homes, and more).  Since April 2, the team, which has grown to include volunteers, has been working with a licensed pharmacist to develop a ready-to-use hydroalcoholic solution. To support this effort, a glycerine supply is being stored and employed, and the production line normally dedicated to bottling the orange liqueur has been adapted to handle the bottling, labeling, and packaging of the solution. Cointreau is currently expecting to produce 23,000 liters (and more if necessary), which will be delivered to CHU Angers and then distributed to pharmacies and other institutions in need.  This initiative is being carried out in partnership with Giffard, another historie liqueur maker in Angers, and reflects the values of community spirit that have always been part of Cointreau's history. 

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New recipe of Aurélien TROTTIER : the Mini Orange

04/10/2020 - Very delicate, this mini orange with Cointreau! 1, 2, 3 parts make up this greediness created by Aurélien TROTTIER, Pastry Chef.



04/07/2020 - To get through this great crisis, we can rely on each other. The self-help initiatives multiplied to carers, people who continue to work, the family, the neighbours, the people who are isolated, … A fantastic spirit of solidarity is in motion!


RÉMY COINTREAU teams mobilize around the world

04/03/2020 - SOLIDARITY ACTIONS AGAINST CORONAVIRUS  Loyal to its values and signature – Terroir, People and Time – the Rémy Cointreau Group has been mobilizing, for several weeks now, to support health organizations in their fight against the global Coronavirus pandemic. Around the world, our teams are spontaneously committing to implement solidarity actions, focusing mainly on the delivery of alcohol and masks, but also by supporting their communities and populations, made fragile by the current situation, in particular our bartender colleagues. In China, the group donated 1 million yuan to the Shanghai Soong Ching Ling foundation for the purchase of protective medical equipment in February. This amount was supplemented, in a second step, by collecting 200,000 yuan, bringing together the donations of our Chinese collaborators and the matching amount paid by the Group. There are many solidarity initiatives, across Europe: In France, the production sites of Cognac (Rémy Martin), Angers (Cointreau) and Triève (Distillery of the Domaine des Hautes Glaces) have commenced their donations of neutral alcohol to local health organizations, in order for them to make hand sanitizer for pharmacies, doctors and hospitals within their region. For it to be done, some company employees are voluntarily reconditioning the alcohol directly into useable containers before delivering them. They will continue these initiatives for as long as is necessary. In addition, Rémy Martin made a total donation of 8,000 surgical and FFP2 masks to the hospitals of Cognac and Saintes. On the island of Islay in Scotland, our Bruichladdich distillery cooperated with the local soap manufacturer to make hand sanitizer and distribute it directly, as needed, to the hospital and doctors on the island. In the United States, Rémy Cointreau made a donation of 200,000 dollars to the “US Bartenders Guilds National Charity Foundation”, which financially supports bartends whose establishments are currently closed due to the epidemic and are thus deprived of income. The Cointreau brand, especially close to the bartender community, participated for half of this donation. In Seattle, our Westland distillery has been producing, since the 23rd of March, hand sanitizer for several social and medical establishments of the Washington state, one of the most affected by the virus in the United States. Finally, in Barbados, our Mount Gay Rum Distillery started delivering alcohol to pharmacies fabricating hand sanitizer for hospitals on the island, last week. Eric Vallat, Chief Executive Officer of the Rémy Cointreau Group, added: “Since the beginning of this crisis, more than ever, it seemed essential for us to embody our values, to show solidarity and mutual aid. It is as close as possible to our markets and our production sites that our teams personally commit to help, to the extent of their human resources and financial capabilities, and for as long as the pandemic requires it.”



04/03/2020 - After earned 7 professional diplomas in the field of pastry and confectionery, and after working in well-known establishments, Aurélien TROTTIER opened in 2007, just 25 years old, the pastry & chocolate making ‘Artisan Passionné’ in the heart of Angers. The company was immediately successful and is becoming an inevitable address.                  The gourmet creations of Aurélien TROTTIER combine authenticity and originality. He likes playing with the textures to create delicate and harmonious pastries, prepared from rigorously selected ingredients. ‘Goût et Santé’ Prize laureate in 2008, he is a member of the international ‘Relais Desserts’ and instructor at the ‘Ecole Nationale Supérieure de la Pâtisserie’ in Yssingeaux. RÉMY CONTREAU GASTRONOMIE is honoured to host Aurélien TROTTIER onto the Ambassador team. We are pleased to post in the coming weeks several recipes of the Chef. Firstly, discover the recipe: Angel Cream. 


RÉMY COINTREAU GASTRONOMIE communication against the Coronavirus

03/31/2020 - The main thing is to respect the recommendations on the Covid-19 : the home confinement, the gestures of protection and the social distance. We need each other.


The asparagus, the unexpected guest of this new dessert with COINTREAU

03/25/2020 - Emmanuel RYON, MOF Glacier, World Pastry Champion, proposes us an verrine with flavours of COINTREAU, white chocolate and… asparagus!  


Our support to the catering professionals

03/20/2020 - During this troubled period, we wish to offer our support to catering professionals and the general population. Our hearts go out to the bakers, confectioneries, caterers, who are doing their best to respond to demande of their customers… and we share the distress of the restaurateurs that have had to close their doors until further notice. It’s essential to follow the recommendations of the authorities for our collective safety. Stay home and stay safe everyone! This enforced free time may be an opportunity to prepare pastries with your family. Don’t hesitate to share your homemade preparations!

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COINTREAU Cloud by Emmanuel RYON, Meilleur Ouvrier de France Glacier

03/17/2020 - In this new recipe, Emmanuel RYON, MOF Glacier, World Pastry Champion, dared to new associations of tastes: to discover now!


A new recipe with AMARETTO by Alexis BOUILLET

03/12/2020 - Alexis BOUILLET revisits the recipe of Tiramisu with boldness! With the traditional flavours of coffee and Amaretto, the World’s Best Young Pastry Chef 2011 created a tasty dessert, in a refined style and a novel approach! A new recipe that is subject to an article in the new issue of ARTISANS, the magazine of Stéphane Glacier.


New recipes of Emmanuel RYON, Meilleur Ouvrier de France Glacier

03/10/2020 - The MOF Glacier, World Pastry Champion, Emmanuel RYON, created for the Cocoa & Cointreau recent dinner in Angers 3 original recipes that he had agreed to share with us the secrets… Discover the first recipe: the Cointreau Macaroon !  


The custard pie revisited by Stéphane GLACIER

03/05/2020 - Stéphane GLACIER, Meilleur Ouvrier de France Pâtissier, had a very good idea to combine Cointreau and Rémy Martin Cognac in a delicious recipe of custard pie. Result: a flavour that will blush with envy ours grandmothers!   Photo credit (dessert) : Adeline Monnier


CHOCO by Bruno Van Vaerenbergh

03/03/2020 - What’s the secret of this dessert ? A tender heart in a creamy Rémy Martin chocolate mousse… Click on the link to learn more about this new recipe of Creative Pastry Chef Debic, Passion Pâtisserie, Bruno Van Vaerenbergh.


Welcome to the Baker Exhibition in the Netherlands tomorrow!

02/29/2020 - Some key figures of the BAKKERSVAK exhibition in the Netherlands: 9 095 attendees: cooking professionals 176 exhibitors in the field of raw materials, end products, machinery & tools, … 87% of the attendees say they will visit Bakkersvak again next edition! From 1st to 3 March in Gorinchem, our importer, VIPAM, invites you on its E132 stand to discover the RÉMY COINTREAU GASTRONOMIE range : COINTREAU, RÉMY MARTIN, MOUNT GAY rum, AMARETTO, PÈRE MAGLOIRE calvados, JACOBERT eaux-de-vie …  

View the images of the last edition


02/28/2020 - Son of a butcher, Christian SEGUI began his apprenticeship as a cook at an early age at the Golf of   Saint-Cyprien with Michel GUILLAUMOU, former Chef of Michel GUERARD. From 1986 to 1994, he took his initial knowledge out of its department, Pyrénées Orientales, with different Chefs. Then, with his wife, he bought in 1994 the delicatessen of her home village. Here, he developped the activity in creating a catering offer (shop and receptions). At the same time, he acquired his master brevets in cooking and catering trades, then in 2011 the title of ‘Meilleur Ouvrier de France Traiteur’. In 2015, he joined the prestigious hotel school in Lausanne as a teaching master of practical arts, then he became Executif Deputy Chef. From 2011 to 2019, he is directing professional training in company and different professional schools. He coaches the Swiss team who won the Catering World Cup at the SIRHA 2017. Today, Christian SEGUI is the Executive Chef of the Hotel School of Lausanne. RÉMY CONTREAU GASTRONOMIE is honoured to host Christian SEGUI onto the Ambassador team. Discover the creations of Christian SEGUI: GAMBAS & CRUNCHY VEGETABLE TARTARE WITH COINTREAU® PIG’S TROTTER AND GARDEN SNAIL WITH RÉMY MARTIN® COGNAC


The PARIS ANJOU in the spotlight!

02/21/2020 - In its special edition dedicated to Paris-Brest recipe, the recipe of PARIS ANJOU with Cointreau has the honour on the new issue of 'JOURNAL DU PATISSIER' (page 57), and the Cocoa & Cointreau evening (page 62). Thank you to 'JOURNAL DU PATISSIER'.


COCOA & COINTREAU evening: Discover the video of the event!

02/20/2020 - Great retrospective, a point of pride of our communication on this exceptional event. Thank you to Cacao Barry. Production: Sacha Bodiroga – Production Assistant: Nicolas Moneuse - Editing: Vladimir Bodiroga


COCOA & COINTREAU evening: Emmanuel RYON, MOF Glacier and World Pastry Champion

02/19/2020 - The Pastry Chef Emmanuel RYON created : Macaroon, turmeric, hazelnut and Cointreau Jerusalem artichoke with Cointreau and milk chocolate New Millefeuille with flavours of Voatsiperifery pepper, asparagus and Cointreau


COCOA & COINTREAU evening: Aurélien Trottier, Pastry Chef

18/02/2020 - For sweetness, Aurélien Trottier (Artisan Passionné in Angers) has delighted the palates of the guests with his original creations : Memory: Marshmallow with chocolate, flamed at Cointreau Mini orange: Orange and vanilla confit, citrus creamy, praline crisp  Cream of angel: Hazelnut praliné creamy heart, caramelized whole hazelnuts, light cream with orange zests and blood orange sauce. Photo credit: @aeternopraesenti


COCOA & COINTREAU evening: Samuel Albert, Chef and Top Chef 2019 winner

02/17/2020 - Discover the creations of Samuel ALBERT with Cocoa & Cointreau : Obsiblue Gambas tartar, coriander, caramelized pistachios and candied orange in Cointreau, Chermoula sauce and almond crunchy    ‘Foie gras’ and Cointreau cappuccino, game meat with orange, Madirofolo 65% chocolate crunchiness Capelin pork belly confit (similarly pig with caramel), Zephyr Caramel 35% white chocolate, sweet pepper and pieces of hazelnut with caramel Photo credit: @aeternopraesenti


COCOA & COINTREAU evening : Pascal Favre d’Anne, starred Chef

02/15/2020 - For this exceptional event, Pascal Favre d’Anne created and prepared the following dishes :   · Eskimo of ‘foie gras’ marinated in Cointreau, artichoke with white chocolate · Scallop cauliflower, jelly of beef, vapor of Cointreau, roasted cocoa nibs and salt flower, Saint Domingue 70% chocolate · Veal carpaccio, Jerusalem artichokes with soya, Venezuela 72% bitter chocolate vinaigrette, red cocoa powder and Black Cointreau   Photo credit: @aeternopraesenti


COCOA & COINTREAU evening in the presence of Alfred Cointreau

02/14/2020 - Alfred Cointreau has prepared some cocktails with Cointreau, for the great satisfaction of guests! Black Cointreau, maceration of cocoa nibs for 24 hours, strawberry juice and lime juice Black Cointreau, maceration of cocoa nibs for 24 hours, pear juice and lime juice Cointreau 40% with a cocoa liquor, The Botanist gin, lime, drop of homemade bitter Cointreau 40%, maceration of cocoa nibs for 24 hours, lime, egg white, with Perrier

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COCOA & COINTREAU evening: enchanted guests!

02/13/2020 - About 80 people were present last week, cooking professionals and general public, during a dinner with delicious and surprising flavors associations around Cointreau and Cocoa. First images from this evening at Carré Cointreau, during which guests were amazed by the Chefs, the audacity and quality of their creations. Cacao Barry and Rémy Cointreau Gastronomie greet their performance! This event was part of the Food Angers festival. Photo credit: @aeternopraesenti

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COCOA & COINTREAU evening: close-up on the Chefs!

02/12/2020 - Discover Pascal FAVRE D'ANNE, starred Chef, Samuel ALBERT, Top Chef 2019 winner, Aurélien TROTTIER, Pastry Chef, and Emmanuel RYON, MOF Glacier, last week at the COCOA & COINTREAU dinner, at Carré Cointreau in Angers. A wonderful evening! Congratulations to Cacao Barry at the initiative of this gastronomic event.    Photo credit: @aeternopraesenti

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Our CHINA’s support

02/11/2020 - In this difficult time, we think of our friends in China. We express them our sympathy and we give them our support in fighting the epidemic.       


Last night at CARRÉ COINTREAU…

02/05/2020 - Discover the dishes cooked by the Chefs piloting the COCOA & COINTREAU dinner, organised by Cacao Barry in Angers.   FOR SALTY FOODS   -> by Pascal FAVRE D'ANNE, starred Chef Eskimo of ‘foie gras’ marinated in Cointreau, artichoke with white chocolate Scallop cauliflower, jelly of beef, vapor of Cointreau, roasted cocoa nibs and salt flower, Saint Domingue 70% chocolate Veal carpaccio, Jerusalem artichokes with soya, Venezuela 72% bitter chocolate vinaigrette, red cocoa powder and Black Cointreau   -> by Samuel ALBERT, Chef and Top Chef 2019 winner ‘Foie gras’ and Cointreau cappuccino, game meat with orange, Madirofolo 65% chocolate crunchiness Capelin pork belly confit (similarly pig with caramel), Zephyr Caramel 35% white chocolate, sweet pepper and pieces of hazelnut with caramel Obsiblue Gambas tartar, coriander, caramelized pistachios and candied orange in Cointreau, Chermoula sauce and almond crunchy      FOR SWEETNESS   -> by Emmanuel RYON, MOF Glacier Macaroon, turmeric, hazelnut and Cointreau Jerusalem artichoke with Cointreau and milk chocolate New Millefeuille with flavours of Voatsiperifery pepper, asparagus and Cointreau   -> by Aurélien TROTTIER, Pastry Chef Memory: Marshmallow with chocolate, flamed at Cointreau Cream of angel : Hazelnut praliné creamy heart, caramelized whole hazelnuts, light cream with orange zests and blood orange sauce. Mini orange : Orange and vanilla confit, citrus creamy, praline crisp    


OUR WEBSITE evolves!

01/31/2020 - Visit the « CHEF RECIPES » page to discover with just one click the news! By clicking on the button below, you will have access to more than a hundred recipes! You could then sort the recipes by Chef or by brand. Our recipes collection is growing steadily.



28/01/2020 - Camille CHENG is inseparable from her husband, Alexis BOUILLET. In 2014, Camille began the professional French pastry program at Ferrandi in Paris. After that, she interned with Four Seasons George V, where she met Alexis. Their « Escape from Paris » boutique opened in 2016 to Taipei, an unique and original concept, giving them the opportunity to apply every day their philosophy: no limit to the creation! They especially appreciate to mix the basics of French pastry with the fine Taiwanese gastronomy. Her latest creation for RÉMY COINTREAU GASTRONOMIE : Delicacy with The Botanist gin.


« Délicacy », by Camille CHENG

01/24/2020 - Camille CHENG, Pastry Chef (Escape from Paris, Taipei, Taïwan), created for RÉMY COINTREAU GASTRONOMIE a very delicate entremets… The Botanist gin sublimates the flavors of strawberry, the king fruit of its round of flowers ! Thank you to Camille for this beautiful creation.



01/22/2020 - Many thanks to our importer in Italy, LUXARDO, for 25 years partnership with RÉMY COINTREAU in the field of gastronomy. Thanks to Piero and Filippo LUXARDO for their warm welcome at the SIGEP in Rimini.

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SIGEP 2020

01/21/2020 - What a joy it is to find our Malaysian partners, World Pastry Champions 2019 ! Cointreau thanks to Otto Tay for its loyalty to our brand.

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On February 4th, at CARRÉ COINTREAU

01/21/2020 - The Carré Cointreau in Angers will host on 12 February next the ‘CACAO & COINTREAU’ dinner, directed by 4 famous Chefs : On a salty note, Pascal Favre d’Anne, starred chef, and Samuel Albert, chef and winner of ‘2019 Top Chef’ competition, On a sweet note, Aurélien Trottier, pastry chef, and Emmanuel Ryon, ‘Meilleur Ouvrier de France Glacier’.



01/17/2020 - We are pleased to welcome BAKERS KINGDOM, our long-term partner in China, at COINTREAU in Angers. Thank you for your visit!

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COCOA & COINTREAU at the heart of an exceptional evening!

01/14/2020 - An exceptional evening is preparing behind the scene, on the initiative of Cacao Barry which, for two years, has organised a number of ‘CacaoCollective’ events, real social and inspiring moments, with French gastronomy experts around innovative culinary creations with cocoa. This time, CACAO BARRY and COINTREAU contacted 4 famous Chefs !!! Find out more the next week !!



01/13/2019 - Nicolas PIEROT, International Pastry Chef Consultant, created this superb baba with the tropical tastes of pineapple and Mount Gay rum. A new recipe which had been subject of an article in a recent edition of ARTISAN!


New Chef recipe with COINTREAU

01/11/2020 - What a wonderful Cointreau mandarin pound cake in the form of a gold ingot, created by Alexis BOUILLET, Best Pastry Chef of the World 2011!


A complete range of desserts in Japan to end the old year on a perfect note!

01/07/2020 - Discover the splendid buffet of Alexis BOUILLET, World’s Best Young Pastry Chef 2011, during its 2019 last demonstration in Japan, in partnership with our importer, Nichifutsu, and Demarle Society.


As in every first Sunday of the year, it is time to taste… the « GALETTE DES ROIS » !

01/03/2020 – It has a great tradition of tasting the « Galette des Rois » in early January. Originally, it  was only a puff pastry, simply cooked and browned in the oven. Jean-Michel PERRUCHON imagined a recipe with a salpicon of pineapple and a coconut and Mount Gay® rum cream. An exotic touch!


Happy New Year!!

01/01/2020 - Our team is pleased to present you its best wishes for the new year!



12/23/2019 – RÉMY COINTREAU GASTRONOMIE wishes you a very happy festive season. Discover our homage to the traditional Christmas log. The recipes of this creations of well-known Chefs are available on our website.


The round of chocolates

12/20/2019 - Many well-known Chefs created Chocolate candies with Cointreau, Rémy Martin cognac, Port Charlotte whisky or Jacobert Kirsch: Jean-Michel Perruchon, MOF Pastry, Jean-Pierre Wybauw, 'Mr Chocolat', Serge Granger, MOF Chocolate maker, Joost Arijs, Best Chocolate maker of Flandres 2019, Dimitri Salmon, Best Chocolate maker of Belgium 2009, Eric Perez, Jacques Bellanger, MOF Pastry, Nicolas Pierot, ...

Discover their original creations

Diner at Samuel ALBERT

20/12/2019 - Pleasent evening to a restaurant LES PETITS PRES in Angers with Alfred Cointreau, Cécile Roudaut, St-Rémy Master Blender, Benoît Coubronne, Gastronomy R&D Technician, and Paul Segers. A delicious meal and a perfect Cointreau Soufflé!!

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On the eve of the festive season, here are a few verrines recipes...

12/17/2019 - Chestnut-lychee-Rémy Martin cognac, crumble-chocolate-Rémy Martin cognac, lime & Cointreau, banana-almound-chocolate-coffee-Rémy Martin cognac or coconut-cocoa-cherries-Rémy Martin cognac, the associations of tastes won't miss! To also discover a salty verrine with gambas and crisp vegetables tartar with Cointreau.  


David WESMAEL continued the demonstrations in China

12/12/2019 - In Qingdao on 29 November, the space was packed! Almost 80 professionals enjoyed the demonstration of David WESMAEL, to the distributor Rui Teng. Five preparations of desserts with Cointreau, St-Rémy brandy and Amaretto have captured the attention of this very attentive public. Thank you to our partners.


David WESMAEL with LE CAKE to Shanghai

12/10/2019 - On 26 and 27 November, David WESMAEL was present at Le Cake to Shanghai for a demonstration. A made-to-measure service for 18 employees of the web greatest pastry in China. The Chef, MOF ice cream manufacturer and World pastry champion, has prepared 6 successive desserts, principally with COINTREAU and AMARETTO. Thank you to our partners.

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A new entremets with Cointreau : JADE TROPICAL

12/06/2019 - Creation by Laurent MORENO (Chocolaterie Le Bonheur in Paris) composed with a morello cherry confit and a pistachio mousse, enhanced by Cointreau note. This new complements our beautiful recipes library. Thank you to Chef!


Food Ingredients Europe opens tomorrow!

12/02/2019 - In advance, some pictures. Meet us on our booth 7Q120 – Hall 7 to discover our new products : Mount Gay® rum, Cointreau® 76 % adapted to the needs of manufacturers, etc. Looking forward to welcoming you !  


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 :  



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.



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 :