Grand Marnier Liqueur Introduces New Drinkable Desserts in Conjunction with World-renowned Pastry Chef Nicolas Boussin

19/10/06 With one in four Americans entertaining friends and family at home at least once a month, the holiday season is ripe for elegant and unique gastronomic treats from Europe that tempt the more passionate palates. Grand Marnier Liqueur, in conjunction with world-renowned pastry chef Nicolas Boussin, announced it is bringing the hottest French dessert to the U.S. with Grand Marnier-inspired Drinkable Desserts. An award-winner in his field, Boussin designed both high-end desserts to be served at fine dining establishments across the country, as well as developed simplified, at home recipes for the quintessential host and hostess.

Both a drink and a dessert, the new treats merge the spirit and drama of a luxurious cocktail with the indulgence of a delectable pastry. For dessert connoisseurs, upscale restaurants across the country will offer the Grand Orange Brulee, a medley of rich flavors, including Grand Marnier, spiced chocolate, orange, cherry and caramel, and the Grand Parisian Parfait, a distinctive blend of Grand Marnier, coconut tapioca, strawberry and mango, as part of their menu. Restaurants on the cutting edge of the latest dessert trend include The Modern in New York City, Boa Steak House in Las Vegas, The Butcher Shop in San Diego, and several others.

One of the Grand Marnier Drinkable Dessert recipes developed for entertaining at home is the Grand Cookie Crumble, an enticing array of ingredients, including Grand Marnier, dark chocolate, chantilly cream and chocolate chip cookies.

"Dessert beverages are an increasingly hot trend right now, especially in Europe where they originate. The Grand Marnier Drinkable Desserts follow a time-honored tradition of incorporating the powerful, enticing flavor of the popular French liqueur into culinary masterpieces," said Ian Crystal, senior brand manager, Grand Marnier. "Working with an award-winning pastry chef to develop recipes that discerning consumers can enjoy at their favorite restaurants or while entertaining at home was a perfect fit for Grand Marnier since the liqueur belongs in the cooking world as naturally as it belongs in the world of spirits."

Hailing from Paris and appointed "Meilleur Ouvriers de France" (France's leading craftsperson) in September 2000, Nicolas Boussin has earned a reputation as one of the pre-eminent pastry chefs in the world. Having served his Drinkable Dessert creations in fine dining establishments across France, including the Hotel Plaza Athenee and the Chateau d'Amboise, Boussin has created and decorated pastries for the European elite, including the King of Belgium and Queen Elizabeth II. Recently, Boussin has been traveling the world exploring new flavors he can use to create innovative desserts with Grand Marnier.