Philippe Saint Romas, the Chef of Rémy Martin's Club, works everyday to develop food pairing. A unique combination between a Remy Martin Cognac and a dish to enhance the flavors, reveal the aromatic heart of cognac Fine Champagne and offer a perfectly balanced taste.
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Mixology by Remy Martin
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Food Pairing
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Rémy Martin's Chef Philippe Saint Romas
In 2008, Philippe Saint Romas joined the House of Rémy Martin as the new Chef of the Club Rémy Martin. His appointment was part of Rémy Martin’s quest to offer exclusive services to guests coming from all around the world. His work represents creative cooking at its most daring: a cornucopia of traditional ingredients, given an exotic twist by a Chef who is sure to delight gourmets and connoisseurs alike.
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Recipes
These unique recipes have been developed by our Chef Philippe Saint Romas. They were created specifically to magnify Rémy Martin cognacs, these complementary flavors offer you a perfectly balanced taste. Enjoy!
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Chocolate macaron
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Foie gras dome
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Curry prawns and wasabi polenta
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Duo with 2 salmons
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Sweet and salty goat cheese ball
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Roquefort butter with candied pear confit, parmesan shortbread
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Back Chocolate macaron
Enjoy your macaron with a glass of XO Excellence neat.
Ingredients
For the macaron
- 6 1/2 oz. almond powder
- 6 1/2 oz. icing sugar
- 1 oz. cocoa powder
- 2 oz. water
- 7 oz. sugar
- 5 oz. egg-white
For the ganache
- 7 oz. liquid cream
- 10 1/2 oz. dark chocolate
- 1 1/2 oz. butterDownload the recipe -->Method
Mix the almond powder, cacao powder and icing sugar.
Mix the sugar and water and heat them to 245°F.
Start beating the egg-white and incorporate the cooked sugar slowly without stopping the mixer and let it run until the whites cool down. Mix everything together.
Lay a sheet of baking paper on a baking tray. Draw circles the size of your macarons. Fill a pastry bag and place the macarons on the plate.
Place in preheated oven at 320°F, bake for 10 minutes.
The ganache
Boil the cream and pour it over the melted chocolate, add the butter and mix. Pour in the fridge for 10 minutes.
Fill a pastry bag with the ganache, and place the ganache on a half macaron and top it with the other half.
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Back Foie gras dome
Enjoy these appetizers with a glass of Rémy Martin XO Excellence neat.
Ingredients
- 5 oz. foie gras
- 1 1/2 gelatin sheet
- 3 1/2 fl oz. Rémy Martin cognac
- 2 oz. creamMethod
Immerse the gelatine in cold water.
Whip the cream. Mix gelatin with hot Rémy Martin cognac at 50 ° C and mix everything with the foie gras. Fold the whipped cream into the mixture, place into hemisphere silicone molds and put in the freezer to harden about an hour.
Have your dome of foie gras on a circle of gingerbread, cereal bread or other as you wish.
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gipoco.com
is neither affiliated with the authors of this page nor responsible
for its contents. This is a safe-cache copy of the original web site.