Maxime Maniez, an outstanding pastry chef
Last week, our importer SINODIS collaborated with us to organize a demonstration in Shenzhen with talented French chef Maxime Maniez. This Shanghai resident has an impressive career, having worked in numerous Michelin-starred restaurants across Asia, where he perfected his art of pastry-making. In addition to his exploits in Asia, he collaborates with renowned chef Cyril Lignac in Paris, bringing his expertise and creativity to one of the French capital’s most prestigious establishments.
Discovering new recipes for Rémy Cointreau Gastronomie brands
The workshop was a unique opportunity for participants to discover Maxime’s techniques and recipes with Cointreau, St-Rémy brandy, Iles du Vent rum, Jacobert Kirsch and Père Magloire calvados, while enjoying live demonstrations and tasty tastings. The discussions and advice provided by Maxime were extremely enriching, allowing participants to draw inspiration from his exceptional know-how and passionate approach to pastry-making.
New recipes to share with you
The event featured 5 recipes:
- Baba with Iles du Vent rum (verrine and platter),
- Caketail : Opéra with St-Rémy brandy,
- Cherry Stone with Jacobert Kirsch and Amarena Cointreau (entremets and individual dessert)
- Kouglof with Cointreau diplomat cream,
- Père Magloire calvados tart tatin.
We look forward to sharing these delicious creations with you in 2025!
