Remy Martin’s official dessert pairings are the perfect festive indulgence

Christmas is a wonderful time to revisit old comforts, indulge in a bit of luxury and even try something new. Why not all three? Cognac, traditionally portrayed as an after-dinner drink, is a spirit so luxurious it makes up less than 1% of the world's spirits by volume. It isn’t considered a luxury just for status though. It’s in fact due to the sheer artisanal craftsmanship that goes into each and every bottle. 

Rémy Martin is world renowned for being one of the best there is, and although they deal in the business of alcohol drenched in tradition, they are not ones to shy away from innovation. 

The complex flavours of this liquor truly lends itself to pairing with wonderful foods; desserts in particular. Thus, earlier this year, Rémy Martin challenged the UK’s top pastry chefs and sommeliers to team up and create the ultimate dessert to be paired with Rémy Martin XO. 

Noted as an industry first, the #RemySprint (Rémy Sommelier Pâtissier Rooted in Talent) competition aims to shine a light on the ‘dessert moment’. 

Judged by a panel consisting of two-Michelin star chef Claude Bosi and Imbibe magazine editor Chris Losh, the final took place in July 2019. The finalists presented their dessert pairings judged on concept, storytelling, appearance, creativity, brand knowledge, taste and wow-factor. 

The winning dessert pairings are available right now to try at the respective restaurants until Christmas – so there's plenty of time to enjoy a festive tipple at these perfect locations. >>

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

Bonhumeau and Pellegry 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 gianduja feuilletine, 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 gianduja feuilletine, 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 Operatic and 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 Harrison at Verdigris

Based in Kent, this duo named their dessert Walk through the Kentish Countryside. A delicious 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.”

Edit: The winners have now been announced on the Remy Martin website