While La Part des Anges evokes the volatile substances that evaporate from cognac as it ages in barrels, the Mystères des Anges box embodies the alchemy of the marriage of two exceptional skills: those of Pierrette Trichet, Maître de Chai at Maison Rémy Martin, and Gilles Marchal, Chef Pâtissier-Chocolatier and Creative Director of La Maison du Chocolat.
United by their passions, reunited by a long-standing friendship and the demand for excellence that binds these two great Houses – both members of the Comité Colbert, they discover, as they meet, many similarities in the way they practice their respective art. With the same determination: to pass on their know-how, like a treasure, to the generations of today and tomorrow.
Together, they have tasted, selected and created, and their words have revealed a common language.
It’s the combined expression of their talent and passion that has given birth to this exclusive box, the promise of a unique tasting experience.
By remaining true to its quest to capture the heart and soul of the finest grapes in the heart of the Cognac region, Maison Rémy Martin has risen to the forefront of cognac houses. Since its creation in 1724, it has selected eaux-de-vie from the finest grapes, harvested from
the two premier crus of Cognac, Petite and Grande Champagne, and skilfully blended them.
Pierrette Trichet, Cellar Master since 2003, cultivates this art of blending with passion and determination. For almost 30 years, she has patiently learned to master all the techniques involved, while respecting the style and values that have made Rémy Martin’s reputation. A unique know-how coupled with a true creative genius, which she loves to share by developing cognacs with
unique aromatic intensity. She sums up this talent in a few words:
” Unleashing the aromatic richness of our eaux-de-vie is my life’s work.”
Since 1977, La Maison du Chocolat, a leading Parisian artisan turned international luxury chocolatier, has been offering chocolates of excellence to the most discerning palates.
Guided by his unique creative sense and pronounced taste for aesthetics, Gilles Marchal, Chef Pâtissier-Chocolatier and Creative Director, works daily with his teams on the creations of today and tomorrow, while preserving the soul of the House.
His creations are both frank and subtle, crafted from the noblest ingredients, and offer the most accomplished expression of the remarkable material that is chocolate. An alchemist’s work, from the selection of the best cocoa vintages according to their aromatic qualities, to their blending with exceptional ingredients, for chocolates and pastries offering perfect balance and richness of taste from the first bite to the last.
Discovering mysterious accords
The sleek elegance of the Mystères des Anges box already hints at the precious nature of what it contains. A true decorative object, it’s as pleasing to look at as it is to keep for
other uses. Nestled in this precious red lacquered case, a bottle of Rémy Martin XO
Excellence cognac sits alongside a box of La Maison du Chocolat chocolate bonbons.
This exceptional duo weaves together astonishing combinations of flavors, to offer you the most divine tasting moments.
The ripe summer fruit notes of XO Excellence, enhanced by intoxicating hints of white
flowers and carried by a velvety texture, are answered in turn by the rich, delicate aromas of three original chocolate bonbons. Milk chocolate ganache, Venezuelan dark chocolate ganache or old-fashioned praline delicacy, each of these three recipes has been designed to be the perfect match for XO Excellence, served dry or on the rocks. Like an initiatory journey, this tasting is a sensory discovery, revealing aromas that sublimate and emancipate each other.
When tasting becomes a revelation…
To discover the mysterious pairings in this box, simply follow the advice given in the tasting booklet accompanying the bottle of XO Excellence and the chocolate bonbons. Designed by Pierrette Trichet and Gilles Marchal themselves, they have been conceived with the sole aim of offering a full and delicious tasting experience, as rich as it is surprising.
Rémy Martin XO Excellence milk chocolate and cognac ganache, served dry
The combination of milk and cookie notes in the chocolate deliciously underscores the gourmet fruit and spice flavors of the cognac.
Initially, the cocoa power of this milk ganache reveals all the fruity amplitude (plum, apricot, date) of the XO Excellence. After another bite of chocolate, the cocoa and caramelized flavors of milk mingle with the delicate spicy aromas of cognac.
Black ganache and Rémy Martin XO Excellence cognac served dry
This is a fusion of chocolate and cocoa, perfectly matched to the warm, autumnal flavors of cognac.
Cocoa beans from two regions of Venezuela, the Andean foothills and the Caribbean coast, give this ganache sun-drenched notes of dried fruit and a full-bodied mouthfeel that’s pleasant without being astringent. An imprint of Grande and Petite Champagne, the two most prestigious crus in the heart of the Cognac region, XO Excellence served brut echoes the aromatic notes of chocolate, underlining the aromas of roasted beans and cocoa powder with its legendary length and opulence on the palate. Simply perfect harmony.
Gourmandise with crunchy praliné and Rémy Martin XO Excellence cognac served over ice
A marriage as tasty as it is disconcerting, a veritable explosion of dried fruit and chocolate flavors, sublimated by XO Excellence served over ice.
This old-fashioned crushed praliné lets its hazelnut and almond chips crunch deliciously. Finely crushed apricots and raisins impregnated with XO Excellence make this a delicacy that is further enhanced by cognac served over ice, revealing notes of honey.
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