Last night we celebrated the exciting launch of a new gastronomic collaboration between St-Rémy brandy and international cheesemonger, Rodolphe Le Meunier.
The global platform aligns St-Rémy with a brand that mirrors its own values of authenticity, generosity and simplicity. St-Rémy is the first brandy to own this territory, breaking the mould of the classic cheese and Port pairings which are so widely known across the globe.
St-Rémy’s Master Blender, Cécile Roudaut, has worked closely with Rodolphe Le Meunier to distinguish the perfect pairings, developing delights such as St-Rémy XO paired with Old Mimolette, a delicious match in which each element highlights the other. The Old Mimolette highlights and bring out key aromas of St-Rémy XO such as apricot, figs and dates.
The long-term partnership will roll out to key markets around the world and is supported by new content featuring both Rodolphe and Cécile that will be implemented across the St-Rémy social media platforms.
Named Meilleur Ouvrier de France (Best Craftsman of France) and Meilleur Fromager International (Best International Cheese Maker) in 2005 and 2007, Rodolphe Le Meunier is renowned for his talent and impeccable quality standards both in France and abroad. His cheeses are found in the best delicatessens and restaurants worldwide: Paris, New York, San Francisco, Tokyo and Hong Kong.
Both St-Rémy brandy and Rodolphe Le Meunier share the same values of authenticity, simplicity and generosity with a strong belief that both brandy and cheese taste better when enjoyed in the company of friends.
Commenting on the global collaboration, Master Blender Cécile Roudaut says, “France is well-known for its diversity of cheeses, but up until now, nobody has thought to associate them with brandy. People are used to enjoying cheese with wine, or with port and with brandy it’s truly an entirely new tasting experience. Working with a ‘World’s Best Cheesemonger’ as well as ‘One of the Best Craftsmen of France’ has been a fantastic experience. Rodolphe isn’t any ordinary cheesemonger. I’ve discovered in him someone extremely creative, and so full of ideas. It was really exciting to work on associating cheese with St-Rémy brandies.”