Chicago's Perfect Pair: A Toast To Excellence

Remy Cointreau USA, Inc Remy Cointreau USA, Inc | March 22, 2021

The Dynamic Duo At Bonhomme Hospitality Group Embody The Essence Of Teamwork.


Excellence and accomplishment feel even sweeter when they are the result of the collective; a story of teamwork. This philosophy rings true for partners: Daniel Alonso and Meghan Vietti Perdue. As Founder/Creative Director and Vice President respectively, the colleagues are two of the six partners at the helm of Bonhomme Hospitality Group, a collective whose portfolio includes celebrated restaurants, lounges, and private event spaces such as Beatnik, Beatnik On The River, Bordel, Botánico, Celeste, DISCO, Café Bonhomme, Mama Delia and Porto. Known for their exquisite and eye-catching decor, their mission is to transport their guests (and teammates alike) to another time and place. By finding inspiration from global art, architecture, spices, fashion, photography and more—you can quite literally eat your way through Europe as you dine with Bonhomme Group.


“Chicago is a very real city. We do not experience the constant replenishment of tourists like many other U.S. cities, which can make a city under-appreciate its locals,” says Alonso. Inspired to keep their community coming back for more, Alonso and Vietti Purdue are driven to evolve and improve their culinary concepts while remaining focused on their city. The two are able to re-invent the Bonhomme Group’s customer experience by combining first-class hospitality with unforgettable culinary experiences in a way only true partners can achieve.

For Vietti Purdue, “Dani is the walking talking vision board. He sees the big picture before the picture was ever considered to be taken. It’s brilliant. It allows me the opportunity to learn and grow in a way that my experience in hospitality and education had never done. He pushes me to look outside of the box and see things in a different light.”

Together, their vision for Chicago is one centered on celebrating what is unique. “For me, hospitality is an opportunity to create a world that is globetrotting, romantic and nostalgic, achieved through diversity and inclusivity, and by providing the environment for passionate people and authentic culture to thrive,” says Alonso. “Chicago is also a tremendous inspiration, as here we are surrounded by the immense talent and unique backgrounds of our teammates and residents.”


Enlisting the expertise of Bonhomme’s own Beverage Director, Jesse Filkins, the team turned up the flavors on the classic food and drink pairing of oysters and cognac. For them, Rémy Martin is a classic go-to, a cognac rooted in tradition, family, and environmental preservation. Inspired by the rich heritage and flavor notes of fig, marmalade and hints of dark chocolate, the trio created the Bonhomme 1738 cocktail to perfectly pair with the mouthwatering Oysters Flambé with truffles and a Rémy Martin-infused Jamón Ibérico.



  • 2 oz. Rémy Martin 1738®
  • .25 oz Fig & Za’atar-infused Demerara
  • 2 dashes of Walnut Bitters
  • 1 dash of Orange Bitters
  • Cherry Wood Smoke Fig
  • Jamón Ibérico Garnish


  • Add Rémy Martin 1738®, infused Demerara, the bitters, and ice in a mixing glass and stir to desired dilution.
  • Place cocktail glass over flaming wood chips, filling the glass with smoke.
  • Flip glass, add ice sphere, and pour cocktail, garnish with a fresh fig and a slice of Jamón Ibérico.

You can enjoy Rémy Martin at Chicago hotspots including Signature Room, Beatnik on the River, and Ocean Prime Chicago. For more toasts to excellence and perfect Rémy Martin pairings, visit

Photography by: Shot on location at Porto. Photography by Steven Piper. Presented by Rémy Martin.