Demonstration in China with Sinodis
Sinodis, a subsidiary of the Savencia group, has been working since 1996 to develop French gastronomy in China thanks to an extensive distribution network and technical support for professionals. As part of this, the company regularly highlights the expertise of leading names in pastry making in the use of essential ingredients.
This week, on Wednesday 11, Thursday 12, and Friday 13 March, three exceptional workshops were led by our ambassador, Jean Michel Perruchon, Meilleur Ouvrier de France pâtissier. Through demonstrations, discussions, and high-precision techniques, the M.O.F. generously shared his expertise, inspiring chefs, bakers, pastry chefs, and local artisans. His educational approach and attention to detail offered participants a rare immersion in French pastry excellence, while allowing them to discover and master the culinary flavors of Rémy Cointreau Gastronomie.
RECIPES & BRANDS
Jean-Michel Perruchon presented several original creations based on Cointreau, St-Rémy brandy, Iles du Vent rum, Jacobert kirsch, and Amarena Cointreau to a captivated audience of professionals:
- Amarena Cointreau pistachio tube cake
- St-Rémy hazelnut coffee Gianduja entremets
- Jacobert kirsch strawberry pistachio entremets
- Valencia Cointreau entremets
- Iles du Vent Exotic entremets
- Cointreau Red and Black entremets
The chef demonstrated how to enhance these spirits in pastries by playing with the balance of flavors, the finesse of textures, and the precision of measurements to reveal their full culinary potential. We look forward to sharing these recipes with you soon.
JEAN-michel perruchon: a career of excellence
An iconic figure in French pastry-making, Jean Michel Perruchon, Meilleur Ouvrier de France pâtissier, has established himself over the decades as one of the great artisans of tradition and innovation in the world of sweets. Trained at prestigious establishments, he has built a career in which technical excellence, creativity, and teaching skills are constantly intertwined.
Co-founder of the Bellouet Conseil school (Paris), he has trained generations of professionals around the world, contributing greatly to the international reputation of French pastry. Author of numerous reference books and a sought-after consultant, he continues to inspire with his high standards, generosity, and modern vision of the profession.
Jean-Michel Perruchon has chosen to end his professional career in Shenzhen, alongside Rémy Cointreau Gastronomie and Sinodis. What a fitting symbol to conclude an exceptional career!
Discover this interview, which combines emotion, kindness, and all the generosity that characterizes Jean Michel Perruchon.
A huge thank you to the chef for these years of inspiration. We wish him all the best in his personal projects.
