A Partnership Celebrating Sustainable Excellence and Culinary Craftsmanship
In 2007, Rémy Martin made a commitment to sustainable excellence, covering not only our vineyards, but our wider environmental, social and economic impact on the planet. In 2020, the Michelin guide started awarding a Green Star for sustainability to chefs and restaurateurs as a seal of approval for their efforts in green gastronomy.
Today, these two leading brands, both icons of fine dining and spirits, are teaming up to celebrate sustainable excellence with culinary craftsmanship. The Sustainable Pairing Series highlights distinctive dining experiences that creatively use local ingredients, all while being motivated by strong shared values. Every course is enhanced by pairing with Rémy Martin, to bring out the best flavors of local cuisine.
MICHELIN GUIDE COLLABORATION
Sustainable Pairing Series
Watch the videos to learn more about the collaboration.
As part this collaboration, Rémy Martin is teaming up with Michelin Green-Star chefs to create eco-friendly dishes to pair with Rémy Martin Cognacs Fine Champagne – easy recipes to make at home.
Learn more about the chefs
“The Sustainable Pairing Series highlights distinctive dining experiences that creatively use local ingredients, all while being motivated by strong shared values.”
Chef Matthew Kammerer Turns Familiar Ingredients Into Innovation
A chef who thrives off of his environment, Chef Kammerer brought us along to source local ingredients for his Seaweed Ice Cream. Like fine cognac, Chef Kammerer’s food is a product of its environment.
Four Hands Dinner: An Unparalleled Sustainable Dining Experience.
Together, Rémy Martin Executive Chef Romuald Feger and Three Star Michelin and Green Star recipient Kyle Connaughton curated an innovative multi-course dining experience using fresh, locally-sourced produce. Paired with the taste of Rémy Martin XO and Tercet, the dinner celebrated culinary excellence and gastronomic sustainability.
Chefs Team Up For An Edible Centerpiece
Chef Owner Connaughton and Executive Chef Feger reimagined Single Thread’s show stopping centerpiece to consist of ten different dishes, each using regional ingredients in innovative ways. Guests were invited to pair each dish with Rémy Martin, enhancing the flavors of both with every sip.
A Sweet, Innovative Send-Off
Guests cleansed their palettes with a Spring-inspired dessert made to be paired with the flavors of Rémy Martin XO. A steamed sponge cake with miso caramel and apple compote.
MICHELIN GUIDE COLLABORATION
teaming up with the chefs
Thanks to their creative flair, the committed culinary artists are bringing fresh inspiration to fine dining and a whole new world of flavors to Rémy Martin Cognacs Fine Champagne.
SONOMA GRAIN PORRIDGE, SAIKYO MISO AND CHESTNUTS WITH RÉMY MARTIN XO BY CHEF KYLE CONNAUGHTON
About Chef Kyle Connaughton
Kyle Connaughton began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city and continued training in both pastry and savory at Spago Beverly Hills, The Dining Room at Ritz Carlton, Lucques, Hama Sushi, and A.O.C. He is a contributor to the “Modernist Cuisine” series, a co-developer of the Culinary Science Bachelors Degree program for the CIA, and co-author of the book Donabe – Classic and Modern Japanese Clay Pot Cooking.
Sonoma grain porridge, Saikyo miso and chestnuts with Rémy Martin XO
« An additional sweetness of Rémy Martin XO is revealed when paired with the depth of the umami from the miso.»
Check out the full recipe here, and Rémy Martin XO, and share your version with us 👉 Tag @remymartin and @michelinguide and use #TeamUpForExcellence and #MICHELINGUIDEATHOME
Wakame Ice Cream Base to be paired with Rémy Martin XO by chef Matthew Kammerer
About Chef Matthew Kammerer
Matthew Kammerer is the Chef of The Harbor House Inn, a historic property on the Mendocino Coast built in 1916. Reopened in 2018 with Kammerer on the helm, he oversaw its transformation into a dining destination as the region’s first and only two Michelin-starred restaurant.
Wakame Ice Cream Base
This dish represents our vision of dessert in keeping with the ethos of our property. The wakame comes from the cove beneath the restaurant so it’s as local as possible.
Every summer, our sea vegetables are hand harvested by the kitchen team in a sustainable manner to make sure year after year the crop comes back. The ice cream is toasty, nutty, and slightly salty which pairs really well with Rémy Martin.
Check out the full recipe here, and share your version with us 👉Tag @remymartin and @michelinguide and use #TeamUpForExcellence and #MICHELINGUIDEATHOME
BUCKWHEAT & CHEESE TART WITH RÉMY MARTIN XO BY CHEF DOMINIQUE CRENN
About Chef Dominique Crenn
Dominique Crenn is the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration.
Her “Atelier” can be defined as a workshop or studio, a concept that drives Chef Crenn’s modern vision for fine French cuisine.
Buckwheat & Cheese Tart
The cheese’s subtle yet complex flavors lend itself beautifully to the nuances of Rémy Martin XO.
This tart celebrates ingredients closely tied to the earth and soil, combining flavors of buckwheat, caramelized onion, cow’s milk, and fresh lettuces.
Check out the full recipe here, and share your version with us 👉Tag @remymartin and @michelinguide and use #TeamUpForExcellence and #MICHELINGUIDEATHOME
