Rémy Martin Tercet food Pairings - Rémy Martin USA
Discover how to pair Rémy Martin Tercet Cognac Fine Champagne with 3 recipes by chef Romuald Feger.
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Ingredients
- WATER – 1000 grams
- SUPERFINE SUGAR – 200 grams
- TAHITIAN VANILLA – ¼ pod
- FRESH ROSEMARY – 1 small sprig
- BERGERON APRICOT – 600 grams halved and stoned
- LEMON – To taste
- APRICOT PUREE – 1500 grams
- ABRICOTINE – 20 grams
- STAB 2000 ice cream stabilizer – 4 grams
- FRESH LEMON JUICE – 40 grams
- HEAVY CREAM – 400 grams
- JASMINE BLACK TEA – 6 grams
- WHOLE EGGS – 2
- EGG WHITES – 80 grams
- SUPERFINE SUGAR – 30 grams
- OPALYS WHITE CHOCOLATE – 224 grams
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