Â鶹Éç

Available for over a year

Andre Cointreau, chief executive of cooking school Le Cordon Bleu, was born into two French drinks dynasties. On one side of the family Remy Martin, a brandy made from grapes grown in the Cognac region, and on the other the orange flavoured liqueur that bears his name, based in Angers near Paris. He explains what dinner time was like growing up. (Picture: A table set for dinner in a French vineyard. Credit: Getty Images)