Rémy Cointreau Gastronomie, in collaboration with Patrick Aubrion, organizes the new competition called Caketail, open to hotel and restaurant professionals working in Benelux (Belgium, the Netherlands, and Luxembourg).

Interested duos, made up of a chef and a sommelier/barman, must create two original tastings (one sweet and one savory) by pairing food with spirits from the Rémy Martin 1738 and Cointreau Original brands. The winning team will be rewarded with a three-day trip to France to discover the Distillerie Cointreau in Angers.

On November 28, the shortlisted competitors will present their creations in a total time of 40 minutes. The important thing is that the proposal reflects a connection between the elements of the composition.