Rémy Martin Club
Rémy Martin Club, since its creation in 1985, has always opened new perspectives, as complex and multifaceted as the blend itself. The 35th anniversary edition of Club is exclusively available in global travel retail.
Travel back to the club
Explore the intense and powerful character of Rémy Martin Club 35
Enjoy Rémy Martin Club 35
neat, on ice, frozen, in cocktails or paired with tea
Club Frozen is a different way to enjoy Rémy Martin Club at night, with the intense flavors and rich texture of the Cognac Fine Champagne best revealed at -18°C. Club Frozen is best served in a shooter glass, preferably glasses that are frozen too to enjoy a new and memorable ritual.
This enhances the power and roundness of Club, bringing out an intense and long mutifaceted finish and reveals a full palette of flavours: the candied fruits (apricots, figs), spices (ginger, cinnamon) and the nut aromas of Club.
“80’s LIMITED EDITION
BECOME AN EXCLUSIVE MEMBER WHILE TRAVELING IN TIME”
Rémy Martin Club 35
Since its creation in the 80’s, Rémy Martin Club has always opened new perspectives. Get your bottle at one of our e-shop partners and enter the 35th anniversary insider club.buy online
How to pair Rémy Martin Club
XIAO LONG BAO WITH PORCINI, JICAMA AND MUSHROOM BOUILLON by Chef Vai Kuan Vong
Chef Vai Kuan Vong, originally from Macao, is an unknown Chinese chef from the Michelin guide. Nonetheless, he has been representing the excellence of the Chinese cuisine for more than 40 years. He is specialised in Cantonese and Chinese imperial cuisine and his dim sums are famous from Paris to Beijing. “Chef Vong”, its restaurant, was for instance one of François Mitterand’s (former French president) favourites.
This dish is a twist on the Shanghai classic, which is traditionally always served hot. This dish offers a vegetarian filling of jicama, which adds crunch as well as freshness. Here, CLUB Cognac shows its fresh and fruity side, with citrus notes and spices, such as cloves. A light, vibrant and balanced pairing.
1. Prepare the dough with white flour, cold water and salt. Leave in the fridge overnight.
2. Roughly chop the porcini and jicama and cook in a bouillon of mushrooms, soy sauce, ginger and Shaoxing rice wine.
3. Make balls with the dough, weighing around 6g (0.2 oz) each, then roll out to make discs: 9cm (3.5 inch) diameter and 1mm (0.05 inch) thick.
4. Add 16g (0.6 oz) of filling per dumpling.
5. Steam over boiling water for 6–7 minutes.