Full house for our importer and partner, SIB SUN-IN
During the three days in Seoul, we were honored to welcome 60 restaurateurs and 60 pastry chefs, representing a total of 120 establishments. This success testifies to the growing interest in our culinary brands. Our warmest thanks go to all participants for their attention and enthusiasm during a masterfully organized demonstration with our partner SIB SUN-IN.
Savory demonstration with Samuel Albert
During a 1h30 demonstration, chef Samuel Albert (restaurant Les petits prés, Angers) presented several recipes specially created for the event, around the theme of “Fusion cooking France & Japan”. Inspired by his many travels around the world, particularly in Asia, Samuel Albert likes to fuse European and Asian influences.
Future recipes to discover on our site:
- A flan of scallops, shimeji mushrooms, walnuts and raisins, Cointreau®
- Steamed sea bass with Cointreau®, with a Cointreau® hollandaise sauce
- Vegetable tempura, ponzu sauce, flavored with Cointreau®
- Shrimp papillote steamed with Mount Gay® rum, almonds and ginger
- Seared marinated yellowtail sashimi, flambéed lamb with Mount Gay® roasted sweet potato
Sweet demonstration with Aurélien Trottier
Desserts, cupcakes and travel cakes were the focus of new creations by Relais Desserts pastry chef Aurélien Trottier (Artisan passionné, Angers), recipes soon to be available online:
- Individual dessert: Cointreau® Crème brûlée
- Travelling cake: Orange, blood orange and Cointreau® Financier
- Small cake: Mont Blanc mirabelle plum, vanilla and St-Rémy® brandy
- Individual dessert: Vegan hazelnut, orange and Mount Gay® rum
- Cupcake: Exotic cheesecake with Mount Gay® rum
- Cupcake: Cappuccino with St-Rémy® brandy
After a 2 h 15 demonstration, the chef concluded his presentation with a special focus on the production of sweet dough, neutral topping and gelatin mass. Crucial aspects of pastry-making that the chef took care to explain in detail to participants.
Many questions during this Korean demonstration
During this demonstration with Korean professionals, several questions emerged concerning the adaptation of local recipes to their palates, which are more sensitive than European palates. Indeed, Korean pastry chefs use our brands in lower doses than their European counterparts. This heightened sensitivity means they have to fine-tune quantities to obtain optimum results.
In addition, many questions concerned pairings with our products. Patissiers wanted to know which fruits and which types of chocolate go best with which RÉMY COINTREAU GASTRONOMIE brands. These questions reveal the growing interest in flavor combinations and the importance of complementary ingredients in their culinary creations.
Our savoury recipes also aroused curiosity. Professionals expressed astonishment and asked numerous questions, demonstrating their interest in our brands in this area.
Last but not least, questions about pastry were mostly of a technical nature. They reflect a desire for an in-depth understanding of the methods and processes involved in achieving precise, high-quality results in their pastry creations.
