Heading to Korea and Japan
Importers SIB SUNIN and NICHIFUTSU SHOJI CO are organizing a new culinary road trip in partnership with Rémy Cointreau Gastronomie, following the success of the 2025 edition.
Alongside French chefs Samuel Albert and Aurélien Trottier, Asian professionals will discover a selection of savory and sweet recipes that showcase the creativity and modernity of French cuisine, which is particularly popular in Asia.
On February 23, 24, and 25, the tour will head to Seoul, Korea, to visit SIB SUNIN, a company specializing in the manufacture and distribution of ingredients for bakeries, cafés, and confectioneries. A major player in the sector, Sib-Sunin also stands out for its export of a wide range of food ingredients and its innovative expertise in baking. On this occasion, the company will showcase Rémy Cointreau Gastronomie’s flagship brands—Cointreau, Rémy Martin cognac, and Mount Gay rum—at the heart of its culinary demonstrations.
On March 2, 3, and 4, head to Tokyo to visit N & F, a company specializing in the import and distribution of French products, particularly ingredients for pastry and bakery. Founded in 1969, NICHIFUTSU SHOJI has always been committed to promoting French gastronomic culture in Japan. For these cooking demonstrations, the flagship brands in the spotlight will be Cointreau, St Rémy brandy, and Mount Gay rum.
Two French chefs
Renowned chefs and ambassadors for Rémy Cointreau Gastronomie, Aurélien Trottier and Samuel Albert, both from Angers and fervent defenders of their terroir and French gastronomy, will combine their expertise, creativity, and sense of sharing to present recipes flavored with Cointreau, Rémy Martin cognac, St Rémy brandy, or Mount Gay rum, offering participants an inspiring and generous demonstration of French cuisine.
Savory and sweet recipes
Here are a few examples of the revisited recipes created by chef Samuel Albert:
- Sea bass carpaccio with Cosmopolitaine sauce
- Seafood soup with Cointreau rouille sauce
- Breton-style scallops with Rémy Martin cognac
- Tuna fritters with ginger tomato sauce and Mount Gay rum
- Beef fillet with Rémy Martin cognac deglazed sauce
Some examples of creations by pastry chef Aurélien Trottier:
- Citrus tart with Cointreau
- Almond, strawberry, blood orange and Cointreau finger (vegan)
- Plantagenêt with Cointreau
- Chocolate, praline, and raspberry tart with St-Rémy brandy
- Chestnut cake with Mount Gay rum
