Alexis & Camille BouilletRémy Cointreau Gastronomie Ambassadors



As a Brand Ambassador for Rémy Cointreau Gastronomie in the Asia-Pacific region, my objective is to share my experience in the pastry industry and to lead cooking demonstrations that showcase Rémy Cointreau Gastronomie’s products. My wife Camille, who is also a Brand Ambassador for Rémy Cointreau Gastronomie, is Taiwanese, so the Taipei lifestyle suits her naturally. As for me, I always adored Asian culture, so I adapted well. I can also say that our multicultural relationship and professional experience has helped us to be more creative in our daily work.

In 2014, Camille began the professional French pastry program at Ferrandi in Paris. After that, she interned with Four Seasons George V, where we met. In 2011, I was awarded World Pastry Champion at the Worldskills Competition. I was soon discovered by 2005 World Pastry Champion Christophe Michalak at the Plaza Athénée, where I remained for 3 years. The Plaza Athénée pastry team, under the direction of Chef Michalak, Jean-Marie Hiblot, and his coaches Stéphane Tranchet and Emmanuel Lecanu, helped me win the World Pastry Champion title.  In September 2012, I joined Four Seasons George V in Paris. The desire to move abroad led me to Taipei, where I worked for the Mandarin Oriental as Pastry Sous-Chef.

My objective always remains the same: sharing exception and passion. As a Rémy Cointreau Gastronomie Ambassador, it is an honor to travel all around the world to share my skills and passion for Rémy Cointreau’s exceptional products. Our favorite spirit to cook with is Cointreau: so fresh and not too sweet, it is a perfect combination to enhance the flavor of our cakes. When we try to create a new pastry, we always follow these rules: good taste, elegant design, 100% edible decoration and 100% originality. We like to infuse a touch of Asian flavors as well. Here is a recipe that you can try at home, the chou pastry, filled with Cointreau custard cream, vanilla whipped cream on top. It’s tasty, light and not too sweet.

Click here to find the Cointreau religieuse recipe.