NEW YORK, NY (1/19/21) – Matthew Kenney Cuisine, the plant-based lifestyle brand founded by celebrity chef, author, and wellness entrepreneur Matthew Kenney, is thrilled to announce the launch of CASSE-COU CHOCOLATERIE, a boutique line of artisanal chocolates made in collaboration with Chef Sebastian Brecht. CASSE-COU offers a curated selection of innovative, extraordinary sweets accented with botanical flavors, bold palates, and sustainably-sourced ingredients, and will begin accepting online orders on Feb 1. The website, cassecouchocolate.com, will officially launch in the first week of February, followed by the opening of CASSE-COU ’s New York City storefront on February 8.
Kenney is no stranger to the world of chocolate; he wrote and published a cookbook, Raw Chocolate, several years ago, and notably launched a collection of entirely plant-based pastries and confection with the infamous Ladurée Paris, in 2019. CASSE-COU presents an exciting opportunity for the MKC team to continue exploring confection without the use of animal products and experimenting with a variety of chocolates such as pralines, ganaches, truffles, and chocolate bars.
CASSE-COU is a direct-to-consumer brand with nationwide (and eventually worldwide) shipping. Our online store, CasseCouChocolate.com, will launch in the first week of February and is accepting pre-orders starting February 1st, making the products available in time for Valentine’s Day. Our flagship storefront will also open its doors in NYC’s East Village on February 8, at 63 East 4th St.
With the launch of CASSE-COU, Matthew Kenney’s famous attention to culinary detail can be brought into your home or gifted to your loved ones with the brand’s diverse collection of fair-trade, sustainable chocolate. The global impact of CASSE-COU is paramount, and Kenney and his team are completely redefining what it means to enjoy chocolate by taking it to a new level, on par with the finest wines and cuisine.
At Matthew Kenney Cuisine, we believe that pastry and confections are not extraneous, but that they are critical parts of the culinary experience, rooted in traditional flavors. Chocolate is one of the world’s most powerful superfoods and has a wide array of health benefits, connecting directly to our brain’s pleasure center. The experience of enjoying the delicacies from CASSE-COU is sensory and is meant to be truly savored. The MKC team looks forward to serving the absolute best in chocolate, made with the highest-quality and sustainably-sourced ingredients to our guests in New York and around the world with our online shop. Below is a sampling of flavors that you can expect to see on the menu in the form
of bon bons and bars alike:
● PISTACHIO. SAFFRON. CARAMEL.
● MACA.GOJI.
● PEDRO XIMENEZ. SALTED LARGUETA ALMOND.
● BLACK CURRANT. YOGURT.
The launch of CASSE-COU is just one of many MKC projects arriving this year, with the upcoming opening of Hungry Angelina in Brooklyn, the third location of SESTINA in Philadelphia, and Purista in Costa Mesa all set to launch in the coming months. The MKC team also has plans to open a restaurant at the One & Only Palmilla in Los Cabos, Mexico, a wellness-inspired concept, AYRE at the luxurious Amrit Resort in Palm Beach, Florida, along with several product lines and restaurants openings nationwide. On an international scale, MKC plans to build on current partnerships with hotel partners across the globe, and looks forward to launching new concepts in London and other parts of Europe, in addition to expansions planned in Australia, South America, and beyond.
CASSE-COU is located at 63 East 4th St. New York, NY 10003
12pm – 7pm Monday – Sunday
www.matthewkenneycuisine.com/cassecou
About Matthew Kenney
Matthew Kenney is one of the world’s first leading chefs at the forefront of plant-based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted company specializing in plant-based living throughout several unique markets.
Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows and regularly lectures on the subject of food and health, including a highly watched TEDx talk in 2011.
