Philippe Saint Romas, the Chef of Rémy Martin's Club, works everyday to develop food pairing. A unique combination between a Rémy Martin Cognac and a dish to enhance the flavors, reveal the aromatic heart of cognac Fine Champagne and offer a perfectly balanced taste.
Gingertini Rémy Martin & Cranberry Rémy Sour Centaur Spice Rémy Martin Sidecar Rémy Martin Jasmine tea Rémy Martin & Ginger ale French Mojito Rémy Martin & Pineapple Rémy Martin & Soda Melon Baller Knockout Rémy Martin & Mango Rémy Martin Fine Grape Aphrodisiac Rémy Martin Summit Rémy Martin Lemon Twist
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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.
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!
Chocolate macaronView Detail
Foie gras domeView Detail
Curry prawns and wasabi polentaView Detail
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. butterMethod
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.
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.
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.
Curry prawns and wasabi polenta
Enjoy these appetizers with a glass of Rémy Martin XO Excellence on ice.Ingredients
- Prawn tails (size 16/20)
- Curry powder
- Olive oil
- 3 1/2 oz. polenta
- 7 oz. cream
- 66 fl oz. milk
- 66 fl oz. water
- Wasabi paste
Shell the shrimp tails, split shrimp tails' side back to 3 / 4, remove the hose and put them into a marinade of olive oil and curry powder for 1 hour. Then drain them and roast them in a frying pan with olive oil. Remove them and let them cool.
For the polenta: boil the cream, milk, water with salt in a saucepan and add the polenta in shower. Cook during 3 minutes.
At the end add a small amount of wasabi and spread the mixture on a plate to have a 3 cm layer, allow to harden in refrigerator.
Take a peak skewer and prick the tail of a shrimp on a piece of polenta.
Duo with 2 salmons
Enjoy these appetizers with a glass of Rémy Martin VSOP frozen.Ingredients
- 9 oz. fresh salmon
- 9 oz. smoked salmon
- 3 lemons
- 1/2 oz. ginger
- 2-3 pickles
- 5-6 capers
- Salt & pepperMethod
Chop together the fresh and the smoked salmon.
Peel the three lemons, blanch the peels 3 times, dry them and chop with a knife.
Chop the ginger, capers, pickles with a knife and mix everything with salmon tartare.
Thicken it with olive oil and season.
Place the tartare in silicone molds and let them harden in the freezer for about an hour.
Serve on mini blinis.
Sweet and salty goat cheese ball
Enjoy these appetizers with a glass of Rémy Martin VSOPIngredients
- 7 oz. fresh goat cheese
- 2 oz. piquillos peppers
- 1oz. dried apricot
- Fresh coriander
- 1 shallot
- Espelette red pepperMethod
Chop and mix all ingredients, season and place the mixture into hemisphere silicone molds and put it in the freezer to harden about an hour.
Gather two half spheres into a ball, poke with a wooden pick with a piece of dried tomato and place it on a tomato bread, black bread or other according to your desire.
Roquefort butter with candied pear confit, parmesan shortbread
Enjoy these appetizers with a glass of Rémy Martin VSOP.Ingredients
Ingredients for the roquefort butter
- 3 1/2 oz. blue cheese (Roquefort)
- 3 1/2 oz. salted butter
- Some coarsely-chopped pistachios
- 1 candied pear
Ingredients for the parmesan shortbreads
- 3 1/2 oz. butter
- 3 1/2 oz. flour
- 3 1/2 oz. fresh parmesan powder
- 1/2 beaten eggMethod
Let the blue cheese and the butter at room temperature during 1h. Mix them together, place the mixture into hemisphere silicone molds and put it in the freezer to harden about two hours.
Mix everything to obtain a paste. Cool down the mix, then spread it with a roller (thickness of 0.5 cm), cut circles with cookie cutter and bake at 160 ° C for 5 minutes.
Turn out the hemisphere roquefort butter and place on the shortbreads. Finish by placing a piece of candied pear and pistachio on the butter.