An Evening With Grand Marnier’s Cuvee Collection45.5006° N, 73.5746° W
"An Introduction To 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
Grand Marnier’s Rasberry Peach paired with Rose beets, Xerez cream, reduced sangria
Grand Marnier’s Cuvée Centennaire paired with Organic Salmon Confit, carrot and honey, sesame and coriander
Grand Marnier’s Cordon Rouge paired with Mace salt crust duck, badian, squash and fig
Grand Marnier’s 1880 paired with Langres from Champagne, hazelnut meringue, apricot and endive
Grand Marnier’s Quintessence paired with Kumquat, Orange Genoa bread, Semifreddo, white chocolate ganache
Photography: Jon Carlo Tapia.