A memorable gathering of three experts at Château de Chanteloup
Behind the door of Château de Chanteloup in the heart of Cognac, something special happened.
As part of Martell’s Defy Expectations campaign, three masters in their fields came together with one shared ambition: shake up everything people think they know about cognac. More than a statement, their mission was very concrete: break the boundaries of gastronomy and mixology and spotlight the shockingly smooth, versatile personality of Martell Blue Swift.
THE ARCHITECTS OF TASTE
Creative sparks fly when icons refuse rules
Alexandre Mazzia: As the Martell Executive Chef (signature by Martell), this 3-Michelin-starred visionary brings a deeply personal signature to the Maison. Known for his “vibrational” cuisine, he layers smoke, spice, and raw emotion into every bite.
Alberto Magri: This Italian pastry chef captivates global audiences with mesmerizing dessert videos as @pastrychef_am. His creations stand at the crossroads of technical mastery and refined, contemporary aesthetics.
Rémy Savage: Voted the world’s most influential mixologist, Martell’s Master Mixologist treats spirits like philosophy. By stripping away the unnecessary, he searches for the pure soul of each drink.
RECIPES THAT BREAK THE RULES, AND PUT BANANA FIRST
The creative journey began with an unexpected hero ingredient: the humble banana. Chef Alexandre Mazzia and Pastry Chef Alberto Magri chose to place this familiar fruit at the center of their explorations, pairing it with the toasted oak notes of Martell Blue Swift.
A DARING FUSION OF PASTRY AND COCKTAIL ARTISTRY
The second challenge shifted the focus toward elegance, with a clear objective: to create a bold yet refined pairing where smooth textures and flavors meet in perfect harmony. Naturally, vanilla? one of Martell Blue Swift’s signature aromas took center stage.
Pastry Chef Alberto Magri’s Vanilla Rose dessert layered multiple expressions of vanilla over a Blue Swift, soaked dacquoise, finished with a silky vanilla ganache. The result echoed the “shockingly smooth” character of the spirit at the heart of the Defy Expectations campaign. Delicate yet structured, the spirit drink gave the dessert its backbone.
To complete the pairing, Rémy Savage sculpted a signature cocktail “Martell Vanille”. By mixing Martell Blue Swift with jasmine butter and adding vanilla syrup, he created a cocktail that felt like velvet. A fragile floral isomalt nest resting on the rim added a final poetic touch, a quiet expression of his savoir-faire.
Martell Vanille: A Signature Cocktail Shaped by Martell Blue Swift
MARTELL VANILLE – Recipe
Prep
- Vanilla syrup: Split vanilla pod, combine with water, sugar, and seeds. Rest, then bottle. (30 min)
- Jasmine butter Blue Swift: Melt butter, add jasmine flowers generously and Martell Blue Swift. Freeze, filter, bottle. (30 min)
- Floral isomalt nest: Melt isomalt, shape into a nest, set edible flowers. (20 min)
Serve
4. Add 7.5 ml vanilla syrup and 50 ml jasmine‑buttered Martell Blue Swift to a mixing glass.
5. Add ice, stir, strain over clear ice.
6. Garnish with a floral isomalt nest.
Throughout these creations, Martell Blue Swift is the common thread. The first spirit drink made of VSOP and finished in bourbon casks, delivers a “shockingly smooth” profile, plum and candied fruit layered with toasted oak, creamy vanilla, and ripe banana. Blue Swift doesn’t just accompany creativity; it defines it.
Savoir-Faire Reimagined
Château de Chanteloup witnessed more than a collaboration. Through this encounter, Pastry Chef Alberto Magri, Chef Alexandre Mazzia, and Master Mixologist Rémy Savage demonstrated how shared savoir-faire can lead to sensory perfection.
When masters step outside their comfort zones, they redefine the rules. Once again, Maison Martell proves that heritage fuels the future but only for those bold enough to reinvent it.
