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SIRHA LYON : DAY 3

SEE VIDEO
SEE VIDEO

2025 Pastry World Cup

The Pastry World Cup closes today! RÉMY COINTREAU GASTRONOMIE wishes the Pastry Lions all the best! All our support to the Belgian team: Raoul Andriessen, Marijn Coertjens and Dieter Charels! They are competing against 18 teams from all over the world, united by a common theme: national heritage. We admire the hard work and perseverance of all these teams, who have been training and preparing for this competition for many months.

A clear interest in our exceptional brands

A studious atmosphere prevailed on our stand this morning, with a visit from the Belgian candidate team for the 2025 Pastry World Cup, to whom we extend our warmest thanks. Their passionate exchanges and commitment to perfecting the art of pastry-making made this morning particularly enriching for all present.

Visitors then followed one another, showing a keen interest in our brands and pastry tastings. The afternoon saw a peak in the number of visitors, transforming our stand into a lively place for culinary sharing.

Alongside Manuel and Alexis Bouillet, our visitors included Christophe Morel, world-renowned artisan chocolatier, Chong Ko Wai, co-founder of Texture Pâtisserie, and Léon Krohn, pâtissier chocolatier.

A huge thank you to our many visitors for their interest and enthusiasm throughout this exceptional day!

Chef’s recipes of the day

These banana, caramel and St-Rémy brandy macaroons are one of the pastry tastings on our stand, created by Alexis Bouillet. St-Rémy brandy, with its exquisite aromas of gingerbread, candied apricots and dates, gives them elegance and subtlety.

When we asked our ambassador David Wesmaël, MOF glacier and World Pastry Champion, to create a recipe around Amarena Cointreau, he came up with… an incredible reconstituted frosted Amarena!

These new recipes are now available online.