The aromatic intensity of GRAND MARNIER® have made it a classic ingredient in fine cooking.
In 2014, the House of Marnier-Lapostolle handed its gastronomic legacy over to Chef Laurent Moreno. After studying in the kitchens of the Hôtel Majestic in Cannes, the young chef went on to work at the Tour d’Argent in Paris and conti - nued his quest for knowledge under Pierre Hermé at Fauchon. His talents were then sought after by the famed Parisian pastry shops, Dalloyau and Le Délicabar. And now, this aesthete of pastry and dessert making has joined Société des Produits Marnier-Lapos - tolle where his aim is to brazenly revisit recipes from the past as well as more contemporary ones.