In 1827, Jean-Baptiste Lapostolle founded a modest distillery in Neauphle-le-Chateau near Paris. It rapidly gained an excellent reputation in the region. Years later, his son Eugene took over as head of the company. In 1870, while staying in the Cognac region, Eugene discovered a land rich in tradition and know-how. Curious by nature, as he roamed around asking questions, he instinctively realised that there was a huge potential. He returned to Neauphle-le-Chateau, bringing with him a large stock of old cognacs. His original intention for the cognacs remains unknown, but his finds were to lead to the creation of Grand Marnier. Louis Alexandre Marnier-Lapostolle, son-in law to Eugene, began experimenting in his laboratory at Neauphle-le-Chateau. In 1880, he invented a new liqueur: an unexpected blend of cognac, sugar syrup and orange, a fruit that, at that time was both rare and unusual.

The variety of orange chosen – and still used today – was citrus bigaradia, chosen for its distinctive, bitter peel and grown in tropical regions of the world such as the Caribbean. The result was an exotic lushness of the West Indies blended with the most traditional of French products. Traditionalists might have been horrified, but Alexandre decided to take the risk and went into production with the new liqueur. All that remained was to find a name that would enhance its noble origins and stand out in people’s minds. Alexandre did not hesitate in going against the trend of current fashion for everything named petit.

His liqueur would be called Grand Marnier. From that moment, Grand Marnier would benefit from the help and recommendations of some of the best-known personalities of the day. Cesar Ritz, owner of palatial hotels who was a close friend of Alexandre Marnier-Lapostolle, was won over by this liqueur and introduced it to the Savoy in London.

It was an instant success. Another great man would add to its favour was the Prince of Wales, the future King Edward VII, and a great connoisseur of French gastronomy. While staying at a palatial hotel in Paris, the great chef Escoffier honoured the prince by creating a dish for him – the Crepe Suzette, so named after a dear French friend of the future King. This dish has become a classic of culinary art. From the end of the 19th Century, the royal route had been mapped out and the success of Grand Marnier never wavered. Today, Grand Marnier boasts the largest export sales of any French liqueur. In more than 150 countries people appreciate the subtle pleasure of its taste.