A Perfect Pairing: La Maison Rémy Martin at Claude Bosi

The recent re-opening of La Maison Rémy Martin private members’ club at Bibendum promises to bring together a host of multi-talented individuals in a celebration of passion and craft.
One of the expertly-crafted food and drink pairings: The Rémy Grand Tonic with Pickled Cockle Pop-Corn.

Rémy Martin is synonymous with excellence and has been since its inception in 1724. Founded upon ideals of craftsmanship, savoir-faire and exclusivity, the cognac house is renowned for its simultaneous commitment to heritage and innovation: it remains faithful to its roots whilst consistently pushing creative boundaries.

Such duality has been brought to life through the long-awaited return of a residency – this time permanent – at much-loved London restaurant Bibendum, in collaboration with celebrated two-Michelin starred chef Claude Bosi. This is the first permanent residency bar of Rémy Martin; a brand new space designed by Sir Terence Conran and dedicated to Cognac Fine Champagne occupying the building’s ground floor. It is in this sophisticated pewter and stone-furnished area that a series of unique events and masterclasses are taking place throughout 2018 and 2019, showcasing the best of London’s food and drink scene as well as the wider lifestyle, arts and culture industries. The bar serves new and seasonal cocktails, including the likes of the Baptiste; a refreshing long drink made with Rémy Martin 1738 Accord Royal, the iconic Royal Sidecar made with Rémy Martin 1738 Accord Royal and Cointreau and the Maison Old Fashioned; a complex short drink with Rémy Martin XO, fig liqueur, salted honey syrup and bitters, to be enjoyed after dinner. To accompany, chef Bosi will be plating up specially-crafted food pairings that encapsulate the various facets of Rémy Martin – expect everything from fried chicken buns with crab mayo toPetrossian Ossetra Caviar.

Of the collaboration, Bosi says in a release: “Rémy Martin shares many of my values: the passion for craftsmanship, talent and terroir and ultimately the enjoyment of excellent food which can really bring to life the different aspects of cognac. I am very excited about this collaboration and creating something new and innovative in Bibendum, which has always been an integral part of London’s food scene”.


Aobh O'Brien-Moody


October 2018


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