An Evening With Grand Marnier’s Cuvee Collection

Last week, we were invited by Grand Marnier to experience their award-winning Cuvée Collection, which consists of six unique liquors that have carefully crafted flavours. We were introduced to the Master Distiller, Patrick Reguenaud, and through each course he explained in detail what went into each liquor.

The evening was held at SouBois and Chef Guillaume Daly prepared a meal that complemented the intricate flavours of the Cuvée Collection. Below is a recap of what we experienced:

Grand Marnier’s Louis Alexandre paired with Foie gras mousse, buckthorn, orange chutney and tea

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Grand Marnier’s Rasberry Peach paired with Rose beets, Xerez cream, reduced sangria

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Grand Marnier’s Cuvée Centennaire paired with Organic Salmon Confit, carrot and honey, sesame and coriander

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Grand Marnier’s Cordon Rouge paired with Mace salt crust duck, badian, squash and fig

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Grand Marnier’s 1880 paired with Langres from Champagne, hazelnut meringue, apricot and endive

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Grand Marnier’s Quintessence paired with Kumquat, Orange Genoa bread, Semifreddo, white chocolate ganache

Photography: Jon Carlo Tapia.