Men and women united by the same passion 
Our ambassadors are chefs renowned for their expertise and creativity: pastry chefs, bakers, ice-cream makers, chocolatiers, restaurateurs… all around the world. Their profiles vary: graduate or self-taught, self-employed or working for a company, they are all talented and passionate about their craft.
					 
									
						
	
		 
	 
	
		 		
			Lili   Zhang 
		 
	 
 
	
		 
	 
	
		 		
			Junko   NISHIKORI 
		 
	 
 
	
		 
	 
	
		 		
			David   WESMAEL 
		 
	 
 
	
		 
	 
	
		 		
			Manuel et Alexis   Bouillet 
		 
	 
 
	
		 
	 
	
		 		
			Bruno   VAN VAERENBERGH 
		 
	 
 
	
		 
	 
	
		 		
			Laurent   SURUT 
		 
	 
 
	
		 
	 
	
		 		
			Joost   ARIJS 
		 
	 
 
	
		 
	 
	
		 		
			Pascal   Favre d’Anne 
		 
	 
 
	
		 
	 
	
		 		
			Patrick   AUBRION 
		 
	 
 
	
		 
	 
	
		 		
			Sadaharu   AOKI 
		 
	 
 
	
		 
	 
	
		 		
			Samuel   ALBERT 
		 
	 
 
	
		 
	 
	
		 		
			Camille   CHENG 
		 
	 
 
	
		 
	 
	
		 		
			Frédéric   BOURSE 
		 
	 
 
	
		 
	 
	
		 		
			Johnny   CHEN 
		 
	 
 
	
		 
	 
	
		 		
			Laurent   BOILLON 
		 
	 
 
	
		 
	 
	
		 		
			Marc   DUCOBU 
		 
	 
 
	
		 
	 
	
		 		
			Laurent   LUO 
		 
	 
 
	
		 
	 
	
		 		
			Laurent   MORENO 
		 
	 
 
	
		 
	 
	
		 		
			Raphaël   GIOT 
		 
	 
 
	
		 
	 
	
		 		
			Romain   CORNU 
		 
	 
 
	
		 
	 
	
		 		
			Stéphane   GLACIER 
		 
	 
 
	
		 
	 
	
		 		
			Thierry   DUMOUCHEL 
		 
	 
 
	
		 
	 
	
		 		
			Aurélien   TROTTIER 
		 
	 
 
	
		 
	 
	
		 		
			Christian   SEGUI 
		 
	 
 
	
		 
	 
	
		 		
			Christophe   ROESEMS 
		 
	 
 
	
		 
	 
	
		 		
			Emmanuel   RYON 
		 
	 
 
	
		 
	 
	
		 		
			Eric   PEREZ 
		 
	 
 
	
		 
	 
	
		 		
			Jean-Michel   PERRUCHON 
		 
	 
 
	
		 
	 
	
		 		
			Nicolas   PIEROT 
		 
	 
 
	
		 
	 
	
		 		
			Philippe   RIGOLLOT 
		 
	 
 
	
		 
	 
	
		 		
			Otto   TAY 
		 
	 
 
					 
							 
							
					The key word: creativity 
They love to create new recipes, but also to revisit great classics, mixing tradition, innovation and sometimes world cuisine, whether European, Asian, American or Oceanic. Each brings his or her own unique touch and sensibility to creations that reflect the latest trends.
Ingredient quality 
Their first requirement is ingredient quality. They therefore appreciate using our brands, with which they share a culture of excellence. They have gradually found their place in their kitchens. Indeed, chefs have come to understand the benefits of these genuine culinary flavours in enhancing tastes and offering an exceptional gastronomic experience, their main objective.
Over 300 Chefs’ recipes freely accessible 
RÉMY COINTREAU GASTRONOMIE has always been at the side of professionals in the food trade, providing them with recipes from chefs. We invite you to discover this important collection! 
Sharing knowledge is essential to enriching know-how, perpetuating traditions and innovating while inspiring future generations.