
SIRHA, an exceptional event
Taking part in SIRHA and interacting with our visitors is always an enriching experience! It’s a real pleasure to meet passionate professionals in this friendly, dynamic atmosphere. We love this energetic atmosphere, which constantly inspires us.
We’d like to extend our warmest congratulations to the winners for the excellence, creativity and dedication they demonstrated in the various competitions organized during SIRHA, and in particular the Pastry World Cup. Your passion and talent inspire, and you are the true artisans of the gastronomic future. Well done to you all!
We’d like to thank Yann Brys and Arnaud Larher, Meilleurs Ouvriers de France pastry, Hélène Kerloeguen, executive pastry chef at the Hôtel Prince de Galles, Paris, M.O.F. and World Champion in frozen desserts Alain Chartier, who visited us yesterday, and all our visitors.
Latest chef’s recipes
Manuel and Alexis Bouillet’s pastry tastings were a sensation throughout the show. Yesterday, many visitors came to savour the mini Margarita cupcakes, combining lime and Cointreau, the star ingredients of this emblematic cocktail.
Our chefs also had the idea of offering our Amarenas Cointreau simply topped with a Tahitian vanilla custard, a pure delight. What’s more, we’ve shared with you the Cointreau Amarenas recipe of David Wesmaël, MOF glacier: Opéramarena.
The RÉMY COINTREAU GASTRONOMIE team
They’re all in the photo! The RÉMY COINTREAU GASTRONOMIE – Sirha 2025 team includes David Chesnay, Paul Segers, Frédéric Ratajczak, Lin Hao, and of course our pastry chefs Alexis and Manuel Bouillet, to whom we offer our warmest thanks.
A nod to our stand partners: MB PACK and PREMIUM CHEF, with whom we share more than just a stand: common values.
Conclusion
We’re already looking forward to the next edition of SIRHA, and to reliving this incredible experience with all of you. Thank you again for your presence and your enthusiasm!






