Alfred Cointreau, sixth-generation scion, reveals what he thinks of the cocktail scene in Asia.
Working for a brand that has been around for more than a hundred years comes with a huge responsibility, especially when you have the same last name, but Alfred Cointreau is enjoying his time as heritage manager of the French brand. Belonging to the sixth generation of the family, the 30-year-old is aware of the job that he has to do but is confident that he has the passion to get it done.
This story is from the Issue 20 edition of The Peak Selections: Gourmet & Travel.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Issue 20 edition of The Peak Selections: Gourmet & Travel.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
The Greatest Wildlife Show on Earth
The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
Celebrating Gardens
Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.
Sweet Nostalgia
One man’s admirable dedication to keeping his craft alive.
Another Side Of Bali
Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.
Pleasure in Pressure
With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
Paying Homage
Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.
