Main menu

Rémy Martin XO Desserts!

Earlier this year Rémy Martin challenged UK’s top pastry chefs and sommeliers to team up and utilise their collectivetalents by creating the ultimate dessert to be paired with Rémy Martin XO.

The final took place in July 2019 and saw the finalistpresent their dessert pairing, which was judged on concept, storytelling, appearance, creativity, brand knowledge, taste and wow-factor.

There were 12 participating duos were judged by two-Michelin star chef Claude Bosi and including Imbibe editor Chris Losh. We were lucky enough to be invited to try the the five top dessert pairings last week and couldn’t have been more impressed.

Aurel Istrate & Romina Vasquez at The Connaught

The duo created a delicious dessert made of three parts: a dark chocolate ganache, malt mousse, and coffee ice cream, with sour cherry gel infused with Rémy Martin XO, fresh cherries in vanilla syrup, and pecan cocoa nibs crumble. They said of their inspiration “Our natural instinct was to use chocolate; the cherry which is seasonal at the moment we found complimented the bitter and sweetness of XO perfectly and the addition of malt was inspired by a whisky visit”.

Solene Bonhumeau & Loic Pellegry at The Five Fields

Created a chocolate, hazelnut and coffee dessert. “We wanted to create a gastronomic experience of drinking cognac with the classic pairings of coffee and chocolate which is traditionally paired with XO – this is our take on that.”

Enzo Housseau & Hugo Danjou at Mere 

Merging their restaurant name and the surname of the Cognac, Mere aptly dubbed their creation as the Mere Martin, a delicious layered combination of giandujafeuilletine, hazelnut dacquoise, confit grapefruit and caramelised grapefruit mousse, topped with earl grey ice cream. This winning concoction was inspired by the terroir which is of huge importance to Rémy Martin: “We wanted to bring the terroir and cognac onto the plate.  The dessert is essentially a map of the heart of the Cognac Region: the outer circle of grapefruit and hazelnut and the astina crisp indicates Petite Champagne and the middle is Grande Champagne. The dessert is layered to represent the terroir and the meticulous chalky soil and consists of giandujafeuilletine, hazelnut dacquoise, confit grapefruit and caramelised grapefruit mousse. Topped with earl grey ice cream. 

Sarah Riddle & Marie Lau at Sketch 

This enthusiastic pair created a work of art literally. Their dessert was named Operaticand was presented on a photo frame with a picture of the vineyard. A delicious dacquoise sponge from hazelnuts filled with caramel sauce is topped with three layers: a parmesan tuile with citrus and ginger paste, a chocolate tuile ganache with fig jam and a delicate opaline sugar tuile with hazelnut diplomatico. “We’re bringing everything back to basics the land is agriculture the vines (the tuile) is what’s discarded. The dessert is like an opera symphony with different layers and will never be the same, even if enjoyed multiple times.”

Scott Goss & James Harrisonat Verdigris

Based in Kent, this duo named their dessert Walk through the Kentish Countryside. Adelicious offering was split in two parts: elderflower, wood sorrel and tabory sorbet was served with wild strawberry consume (inside a round transparent glass). The second was a white chocolate and pea truffle with tempura elderflower designed to be enjoyed with Rémy Martin XO neat. We wanted to showcase the drink throughout the seasons with seasonal fruit so it’s relevant throughout the year, so it will work for autumn fruit like plums too.”

The winning teams will enjoy the ultimate trip to Cognac in January 2020!

Make sure you check out the restaurants to indulge yourself! They’ll be around until Christmas. 

Follow us @RemyMartinUK #RemyMartin #remysprint

Top Videos