Valérie Quinaud-Cronier has been Communications Manager at Carré Cointreau for 22 years! That’s over two decades of leading the Cointreau Academy, hosting VIP events, overseeing guided experiences, and so much more. “Each day is full of surprises,” Valérie says, and she’s had many memorable moments over the years, including sharing a cocktail with Alfred Cointreau.
Meet Valérie Quinaud-Cronier
Valerie's Confessions
Can you introduce yourself and describe your role at Cointreau?
My name is Valérie Quinaud-Cronier, and I’ve been the Communications Manager at Carré Cointreau since January 2003—over 22 years. My role includes organizing and leading the Cointreau Academy, hosting VIP guests (clients, distributors, bartenders, new employees), and contributing to operational activities like guided tours, welcoming visitors, sales, and tastings.
What makes your job so unique and exciting on a daily basis?
There’s no routine in my job! Each day is full of surprises, as unexpected events are part of hosting visitors. What drives me is the opportunity to learn, share, and connect with people from all walks of life.
How does your role contribute to creating a unique experience for visitors?
My goal is to ensure flawless organization so our guests can fully immerse themselves in discovering the Cointreau brand. By anticipating their needs, I strive to make sure they leave with unforgettable memories.
How do you see the brand evolving since you first started?
Cointreau continues to surprise me. When I first started, I saw it as a prestigious and traditional brand with a rich heritage. Today, it’s all that and more—creative, vibrant, and an essential part of the modern cocktail scene.
What does Cointreau mean to you as a brand and experience?
It’s an entire universe: strong values, exceptional craftsmanship, a unique taste, and an endless source of inspiration for cocktail culture.
What are some of your most memorable moments with Cointreau?
Sharing a cocktail with Alfred Cointreau, the 6th generation of the family, was unforgettable—like driving a Ferrari with Mr. Ferrari in the passenger seat! Other highlights include my first visit to the Hemingway Bar at the Ritz and a gala dinner in the distillery’s alambic room.
Do you have a fun or surprising anecdote to share?
I love sharing that Cointreau has inspired bartenders to create some wild cocktails—mixing it with smoked crocodile meat or red ant marmalade, for instance!
What would your signature cocktail be, and where would you dream of enjoying it?
My signature cocktail would include Cointreau, champagne, grapefruit, and a touch of ginger. I’d love to enjoy it on a paradisiacal beach, though Angers, where Cointreau was born, is equally magical.
What advice would you give to someone aspiring to work in hospitality or mixology?
Be passionate, love people, and share your enthusiasm. Embodying the values of the Maison is key to thriving in these professions.
How do you see the future of cocktail and hospitality experiences?
I believe we will keep innovating and deepening the immersive experience, turning every visitor into a true ambassador of our universe.
Finally, if you had to summarize Cointreau in emojis, which ones would you choose?
🍊✨
