Andre J Cointreau has had every chance to lead a life that Omar Khayyam would have smiled upon "" at least fine food and wine have been his for the asking. A scion of the Cointreau family, owners of Cointreau Liqueurs, and makers of the world-famous Cointreau liqueur and Remy Martin cognac, he has been president of the group since 1984. That year, Cointreau also acquired Le Cordon Bleu, the equally-famed Paris institute for fine cuisine.
Cointreau may have many things on his plate, but he's unequivocal about what he enjoys the most "" Cordon Bleu. In the 13 years he's been at the helm of affairs at the institute, he has been infusing new life into the culinary tradition that was in danger of dying out. Today there are seven institutes worldwide, and Cointreau has trained his eyes on India now.
In the capital for barely 24 hours, Cointreau announced his plans of setting up a Cordon Bleu school here within the next couple of years. He explains, Le Cordon Bleu teaches French culinary techniques, not French food, as it is commonly misunderstood. And French techniques have been the most codified among European cuisines.
The 48-year-old Frenchman has degrees in management, political science and even a doctorate in economics. He has served in senior positions with Lever Brothers and American Express Banking Corp.
This is Cointreau's first visit to the country, but the elegant ex-teacher speaks knowledgeably about Indian cuisine. I disapprove of the 'fusion cuisine' that's currently fashionable. Indian food is among the best in the world, and our school will work towards preserving and codifying that.
