
RÉMY COINTREAU GASTRONOMIE evenings in Lyon
SIRHA 2025 offers a unique opportunity for our customers to host gourmet dinners in their own homes. Each evening, centered around a continental theme, is an opportunity to share warm, convivial moments. Last night, we had the pleasure of welcoming our customers and friends from China!
Great turnout for Cointreau pastry tastings
Our stand was well attended, with a large number of visitors particularly taken with the creations of our talented pastry chefs, Alexis and Manuel Bouillet. Their Cointreau strawberry choux delighted the taste buds of all who sampled them! The delicacy of these pastries, combining a strawberry and Cointreau cream, a grapefruit and Cointreau ganache, and a fine strawberry and Cointreau jelly, was widely appreciated. Cointreau adds delicacy and freshness, while exuding the fragrance of strawberries. Just one of the many benefits of Cointreau in gastronomy!
An original recipe shared on the networks this afternoon
These delicious choux were created by Manuel Bouillet and shared on social networks this afternoon. Other new recipes will follow tomorrow and until the last day of the show.
New: Our Cointreau Amarenas
This little cherry is our latest addition! An Amarena Cointreau, the fruit of our partnership with the Italian company Nappi. Our visitors were pleasantly surprised by the unique flavour of this cherry, an ideal new ingredient in pastry and culinary creations.
Our distinguished visitors
Among the day’s visitors, what a pleasure it was to welcome Otto Tay, World Pastry Champion 2019, and Shirley Wong to our stand! Their presence was an honor. Many thanks for their visit!





