In this crème brûlée recipe revisited by chef de cuisine Samuel Albert, St-Rémy brandy brings notes of gingerbread, candied apricots and dates, adding a dimension of aromatic complexity and richness. The cream, smooth and subtly vanilla-flavoured, melts in the mouth, creating a perfect harmony with the crunch of the golden caramel that crowns this dessert. The aromatic depth of the St-Rémy brandy blends perfectly with the sweetness of the cream and the crunch of the caramel, offering an original taste experience.
This refined dessert lends itself to every occasion, from a festive dinner to a shared moment of indulgence. Each bite is an invitation to savor authentic flavors, blending tradition and innovation, in a creation that reflects Samuel Albert’s talent and creativity.
