MICHELIN Guide Collaboration

Chef Massimo Falsini

Today’s recipe is combining the nuttiness of the Cheese soufflé the with smooth, elegant, and well-balanced flavor of Rémy Martin XO. A recipe from Michelin Starred Chef Massimo Falsini.


About Chef Massimo Falsini

Massimo began his career at a very young age at the iconic Roman trattoria Felice a Testaccio. He holds three certificates from Cornell University in Hospitality Management, Food & Beverage Management, and Executive Leadership.

Massimo joined the legendary Harry’s Bar in Rome in 2002, and during his time at the helm of the kitchen, helped the restaurant to earn a Michelin Star. Prior, he spent time in other great kitchens in Italy such as Baby at the Aldovrandi Palace in Rome, where he worked alongside Chef Alfonso Iaccarino.

Massimo held positions as the executive chef at the Four Seasons Resort Hualalai and as the executive chef at the Waldorf Astoria Orlando. Before bringing his culinary talents to the United States in 2012, Massimo spent time in both the Middle East and Italy working as the executive chef at Ferrari World Abu Dhabi, the executive chef and F&B manager at La Plage Resort & Spa in Taormina, Italy, and the executive sous chef at the Hilton Abu Dhabi.

Massimo Falsini then joined Rosewood Miramar Beach with more than 30 years of experience in the food and beverage industry working in top restaurants in Europe, the Middle East, and North America. Most recently, Massimo served as the executive chef at the Solage, part of the Auberge Resorts Collection in Napa Valley, where he oversaw the nine-time Michelin-Starred restaurant Solbar.



Your impression of Rémy Martin XO? ​

Rémy Martin XO has a rich and complex flavor profile, I found dried fruits like figs, dates and prunes as well sweet and creamy vanilla. The toasted oak and tobacco I believe come from the aging process as well the hint of jasmine.


Why did you use this product, and not another one from our range?

I preferred the complexity of Rémy Martin XO and relevant raisins and prunes compared to the ripe orchard fruits of Rémy Martin Tercet to pair with this Alpine cheese souffle. The notes of toasted nuts and cured ham in the cheese have better harmony with Rémy Martin XO.


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

Rémy Martin XO pairs well with Alpine cheese because of their complementary flavors and textures. The rich, sweet, and nutty flavors of alpine cheese, such as Whitney or Alpha Tolman are a good match for the smooth, elegant, and well-balanced flavor of Rémy Martin XO. The cheese’s creamy and dense texture also balances the alcohol’s intensity and smooths out the cognac’s finish.  As I mentioned the nuttiness of the cheese and the dried fruit in Rémy Martin XO are enhanced with the creamy vanilla are blending together to both mitigate the alcohol in the cognac extrapolating flavors and enhancing the cheese.


“The rich, sweet, and nutty flavors of alpine cheese, are a good match for the smooth, elegant, and well-balanced flavor of Rémy Martin XO.”



250ml whole milk

40gr gluten-free flour

50gr butter

100gr heavy whipping cream

500gr Whitney Jasper Hill Farms grated

100gr Parmigiano Reggiano finely frated

100gr egg yolk (about 6 eggs)



330gr egg whites 12h old at room temperature (about 11 eggs)

½ tsp cream tartar powder

½ tsp fresh lemon juice



To make the base:
Gather the ingredients and scale them.
Melt butter in a heavy-bottom saucepan. Add the gluten-free flour cup by cup to the saucepan to make a roux. Add the milk and stir well until the preparation is dense and thick. Pass tthe mixture through a sieve and blend it finely. Gently reheat the preparation, adding the heavy cream. Slowly stir in cheeses until completely melted. Remove from heat and gradually add the edd yolks. Set aside.

To make the souffle:
In a bowl, whip the egg whites with the other ingredients to a stiff meringue. Gently fold in the whites into the base. Generously butter the molds  with softened butter. Divide the mixture between 10 ramekins (about 100g per portion)

Make sure the ramekins are evenly filled, taking care not to shake them.
Clean the sides of the ramekins.
Leave at room temperature for about 30 min.
Bake in bain-marie at 180°C (356°F) for 20 min.

To plate and serve: 
Serve hot with some picked fruit, onion jam, sourdough, and with a glass of Rémy Martin XO.

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Remy Martin XO


Rémy Martin XO

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