Our collaborations
Jean-François Piège, France
In 2019, Rémy Martin has launched an international Chef program, to bring our XO back to the table through tailor-made and luxury food pairings.
The Michelin starred chef Jean-François Piège was the first ambassador of our XO around the world
Taking inspiration from the iconic Grande and Petite Champagne terroirs but also his famous knowledge of aromatic associations, Chef Piège created a series of pairings tailored to each cognac of the Rémy Martin range.
From a surprising Pizza Soufflée served with a 1738 Accord Royal cocktail to his signature Blanc-Manger paired with XO, the Chef’s recipes reveal a whole new world of flavors and give Rémy Martin cognacs the place of honor at the table.
Eight new food pairings were created
revealing the aromatic elegance of XO, Club and 1738 Accord Royal.
RÉMY MARTIN XO PAIRED WITH
“LE BLANC À MANGER”
Eight new food pairings, both savory and sweet, were created revealing the aromatic elegance of XO, Club and 1738 Accord Royal. Jean-François Piège and Cellar Master Baptiste Loiseau worked hand in hand to taste the dishes and validate the food pairings.
For one of the pairings, Jean-François has paired the flavors of Rémy Martin XO with his signature dessert, Le Blanc à Manger, awakening sweet and vanilla notes with subtlety.
Rémy Martin XO is the signature of our Cellar Master who with his expertise blends hundreds of eaux-de-vie
Recipes
Try it yourself
Food Pairing Recipes
Le Blanc à Manger
Ingredients:
Serves: 8
Preparation time: 1 hr
Cooking time: 25 mins
For the caramel circles:
– 1 1/2 cups powdered sugar (200g)
– 1/5 cup glucose (60g)
– 1 2/3 cups water (40cl)
For the blanc-mangers:
– butter for greasing
– 5 egg whites
– 1/2 cup powdered sugar (50g) + a little extra for the circles
Plus 3 tablespoons of crème anglaise per blanc-manger
Le Blanc à Manger
Method
Discover Jean-François Piège’s modern reinvention of this traditional French dessert, perfect for pairing with XO.
STEP 1 – MAKE THE CARAMEL
Mix the powdered sugar, glucose and water, then heat gently in a pan while stirring. Pour the caramel onto a silicone mat or sheet of baking parchment and leave to cool.
STEP 2 – SET THE HEAT
Preheat the oven to 400°F (180°C).
STEP 3 – CREATE THE CIRCLES
When the caramel has set hard, grind it into a fine powder in a food processor or pestle and mortar. Use a small sieve to sift the powder into circular 5-6 cm diameter stencils sitting on a lined baking tray. Place in the oven for a few seconds to melt the caramel into circles, remove and leave to cool. Reduce the oven temperature to 200°F (90°C).
STEP 4 – MAKE THE BLANC-MANGERS
Grease eight circles of 5-6 cm in diameter with butter and sprinkle with sugar. Whisk the egg whites until they form stiff peaks, then add the powdered sugar. Put into a piping bag and pipe the egg white mixture in the middle of circles, and higher around the sides to form a well in the centre. Carefully place 1 tablespoon of crème anglaise in this well, then cover with more egg white mix and smooth over with a spatula.
STEP 5 – BAKE
Bake for 10 minutes, then remove the blanc-manges from the oven and rest for 1 minute before gently removing them from their circles.
STEP 6 – SERVE
Place a blanc-manger onto each plate and gently position a circle of caramel on the top.
Pair Rémy Martin 1738 Accord Royal
with “PIZZA SOUFFLÉE, POUDRE DE BACON ET PARMESAN”
For festive occasion Rémy Martin 1738 Accord Royal can be paired with “Pizza Soufflée, Poudre de Bacon et Parmesan”.
Jean-François Piège’s inspiration was to revisit a classic in a singular form & shape, to pair with a singular cognac.
Acccording to Baptiste Loiseau, Rémy Martin’s Cellar Master, the texture of the thin pizza crust, followed by the intense salty flavour of bacon and parmesan enhance the creaminess and round oakiness of 1738 Accord Royal.
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