Le Cointreau 60%, especially for gastronomy
Cointreau 60% is obtained through a meticulous distillation process of sweet and bitter orange peels, rigorously selected for their exceptional gustatory qualities, without any added sugar. Its aromatic intensity is remarkable: it contains four times more orange essential oils than Cointreau 40%, making it a natural aroma of unrivalled power. A veritable treasure trove for chefs and gastronomy enthusiasts, it enhances culinary creations by adding unique depth and complexity.
Numerous chefs’ recipes using citrus fruits
Many chefs have created recipes in which the flavours of citrus fruits are enhanced by the aromatic intensity of Cointreau, which combines freshness and sweetness in harmonious balance.
Its vibrant taste subtly enhances the flavors of tarts, sorbets and lemon creams. In syrup, mousse or simply as a finishing touch, it adds irresistible aromatic depth. Its slight bitterness contrasts and harmonizes with the sweet notes, offering a refined taste experience.
Discover the recipes of our ambassadors:
- Individual dessert: Cointreau strawberry choux by Alexis and Manuel Bouillet
- Travel cake: Cointreau matcha cake by Nicolas Pierot
- Entremets : Citrus Cointreau from Jean-Michel Perruchon, MOF pastry chef
- Ice cream: Frozen soufflé by Emmanuel Ryon, MOF glacier
A new creation from pastry chef Anaïs Gaudemer
Berry Good is an exquisite cake, in which each layer composes a true harmony of flavors and textures. Lychee and grapefruit jelly bring an irresistible fruity freshness, while creamy blackcurrant reveals a subtly balanced sweet-and-sour depth. The light, cream cheese mousse wraps the other aromas in an airy sweetness, while the richly aromatic Cointreau intensifies the flavors and adds an elegant orange note.
The whole rests on a soft sponge cake that contrasts delicately with a crunchy texture. Each bite is a feast for the senses, revealing a palette of refined and surprising tastes.
