Rémy Martin announces winners of dessert pairing competition

Rémy Martin has announced the winners of its #remysprint competition, which challenged the UK's top pastry chefs and sommeliers to collaborate in creating an innovative dessert to be paired with its XO cognac.

Istrate and Vasquez impressed judges with a dessert of three parts: a dark chocolate ganache, malt mousse, and coffee-ice cream, accompanied by a sour cherry gel infused with Rémy Martin XO, fresh cherries in vanilla syrup, and a pecan cocoa nibs crumble.

Bonhumeau and Pellegry created a chocolate, hazelnut and coffee dessert; while Housseau and Danjou served up what they had dubbed a Mere Martin, a layered dish of gianduja feuilletine, hazelnut dacquoise, confit grapefruit and caramelised grapefruit mousse, topped with Earl Grey ice-cream.

Riddle and Lau presented a dish named Operatic, which comprised a dacquoise sponge with hazelnuts, filled with caramel sauce, topped by three layers: a Parmesan tuile with citrus and ginger paste; a chocolate tuile ganache with fig jam; and a sugar tuile with hazelnut diplomatico.

Goss and Harrison's dish was divided into two. The first half, an elderflower, wood sorrel and tabory sorbet, was served with a wild strawberry consommé. The second was a white chocolate and pea truffle with tempura elderflower, designed to be enjoyed with Rémy Martin XO neat.

The entries had been judged by a panel headed up by two-Michelin-starred chef Claude Bosi and included Imbibe editor Chris Losh, who examined the entries on concept, storytelling, appearance, creativity, brand knowledge, taste and wow-factor.

The winning dishes will be listed on the menus of the winners' employers from October to Christmas. The winning pairs will also receive a trip to Cognac in January 2020.

Rémy Martin competition challenges teams to create dessert pairing >>