MICHELIN Guide Collaboration

Chef Jord Coree

Experience a symphony of flavors! Chef Jord Coree from Rotonde restaurant, a Bib Gourmand and Michelin Green Star restaurant in the Netherlands, shares his sweet and savory recipe of Grilled Leeks with Smoked Mushroom Sauce.


About Chef Jord Coree

Jord Coree has created his own style through his years of experience in the kitchen. Creating as little waste as possible, with local ingredients and exciting combinations, is key.

After working at Héron Petit Restaurant (Michelin Green Star and Bib Gourmand), he interned at star restaurant INUA (Two Michelin Stars) in Tokyo, before cooking at natural wine restaurant Yard in Paris. In 2020, he attended a training course from the MAD Academy – founded by Noma chef René Redzepi – on sustainability in restaurants. He opened Restaurant Rotonde in Rotterdam, Holland, with Roy Lammers and Birk Heijkants in 2021.


About the dish

This dish has been on Restaurant Rotonde’s menu since day one. Leeks have the advantage of being harvested throughout the year and can therefore be on our menu all year round. The savory smoked mushroom sauce is inspired by a Hong Kong dish, made with seafood, fish and ham. Ours is made with vegetables, using mushrooms and spices grown locally in the Netherlands. Some of these, such as Szechuan pepper, are hard to source locally, but the team is always excited to take on the challenge to cook as locally and sustainably as possible.


About the restaurant

Restaurant Rotonde is a progressive restaurant in Rotterdam. Our chefs prepare vegetables from local farmers as purely as possible on an open wood fire. Pure does not make it less adventurous, however. Our menu is filled with ingredients you may not have heard of, in unusual combinations, accompanied by thought-provoking natural wines.

Your impression of Rémy Martin XO? ​

Rémy Martin XO is a beautiful cognac with deep and layered flavors. It pairs well with spices and the savory elements of our menu.


Why did you use this product, and not another one from our range (such as Tercet)?

When we tasted Rémy Martin XO, we immediately knew it would pair perfectly with our signature leek dish, which is sweet and savory at the same time and features local spices. Rémy Martin XO seems made to enjoy with this dish.

Rémy Martin Tercet is also a very interesting cognac, but a little bit too fresh and fruity for the savory smoked mushroom sauce we serve with the leek. I would pair that with a stone fruit dessert or as a fresh counterpart to earthy flavors such as topinambour.


How does your recipe and its ingredients match with Rémy Martin XO? What flavours are revealed?​

Rémy Martin XO enhances the flavor of the local spices such as the Szechuan pepper we get from a nearby food forest. It also works well with the savoriness of the dish.

«The Rémy Martin XO cognac enhances the flavor of the local spices such as the Szechuan pepper we get from a nearby food forest.»




4 large leeks

300ml sunflower oil

150g shallots, chopped

30g of garlic, chopped

60g of dried and smoked mushrooms, all types working (Restaurant Rotonde often uses chestnut mushrooms and oyster mushrooms)



3 berries of Szechuan pepper, toasted

2g of fennel seeds, toasted

Half a dried smoked jalapeno, toasted

Half a dried smoked red pepper, toasted

500 g of pointed pepper

Suitable amount smoked paprika (or 300g of pointed paprika to make your own)



Step 1:

Preheat the oven to 220°C (or use a barbecue). Fry the shallots and garlic in a pan with sunflower oil for 20mins on low heat. Stir regularly. Grind finely the toasted fennel seeds, Szechuan pepper, jalapeno and red pepper with a coffee grinder or mortar. Stir them into the mixture.

Step 2:

Finely grind the dried mushrooms in a blender until almost no coarse pieces remain. Add this to the mixture and season with salt. Simmer for about 2 more hours. Keep stirring regularly. Let the mixture cool and store in the fridge.

Step 3:

Roast the pointed peppers in the oven for about 20 minutes until the outside is blackened. You can also do this on a barbecue, turning them regularly. Skin the pepper and cut into thin strips. Mix with the smoked mushroom sauce.

(Optional: paprika powder
Thread the paprika onto a string and hang high over a wood fire or barbecue. Let the pepper smoke and dry until it just barely turns black. If necessary, let dry further in the food dehydrator. When the pepper is dry, powder it in a coffee grinder.)

And then, cut the tops of the leeks to equal lengths. Let the leeks burn completely on the barbecue. Remove the burnt skin from the leeks.

Step 4:


Place the leeks on plates and spoon a good tablespoon of smoked mushroom sauce over them. Finish with a generous amount of smoked paprika.

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Pairing cognac with food

Food pairing by chef Vicky Lau

Elevating the art of plating. Chef Vicky Lau from Michelin Star restaurant MORA, takes pasta to the next level with her innovative approach. A culinary masterpiece, her Rigatoni Gratin features a light and creamy fermented tofu and clarified butter sauce. Crowned with fresh shrimp tartare and a hint of zesty lime juice, the flavors perfectly complement the smooth and opulent aromas of Rémy Martin XO.

Rémy Martin XO


Rémy Martin XO

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