As global partner of the Michelin Guide and exclusive supporter in the wine and spirits category of the Michelin Green Star, Rémy Martin is advocating for sustainable gastronomy across the globe.
As part this collaboration, Rémy Martin is teaming up with Michelin Green-Star chefs worldwide to create a dozen eco-friendly dishes to pair with Rémy Martin Cognacs Fine Champagne – 12 easy recipes to make at home.
Thanks to their creative flair, these committed culinary artists, from a diverse range of countries and food cultures, are bringing fresh inspiration to fine dining and a whole new world of flavours to Rémy Martin Cognacs Fine Champagne.
CHEESE SOUFFLÉ WITH RÉMY MARTIN XO BY 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. 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.
Cheese soufflé by Chef Massimo Falsini with Rémy Martin XO
« 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.»
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
CHOCOLATE LÓO-BAH (BRAISED PORK BELLY) WITH RÉMY MARTIN XO BY CHEF WES GUO
About Chef Wes Guo
Chef Wes Guo is a self–taught cook who grew up in Taiwan.
Drawing his inspiration from the multi-ethnic culture and diverse local ingredients of Taiwain. He delved deeply into the origins of ingredients, put his heart into understanding food production, which all reflects to his philosophy.
Chef Wes Guo believes that cooking is born out of care and understanding, using different kinds of perspective to create his own taste of Taiwan.
He has dedicated himself to agricultural and environmental issues during his cooking inspiration from the multi–ethnic culture and aboriginal diverse local ingredients of Taiwan.
Chocolate Lóo-Bah (Braised pork belly) with Rémy Martin XO
« Chocolate gives the dish a slight bitterness, while it balances Rémy Martin XO’s smoothness and perfects the dish at the same time.»
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
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
SUGAR SNAP PEAS, CUTTLEFISH, POMELO, WAKAME WITH RÉMY MARTIN XO BY CHEF RICHARD EKKEBUS
About Chef Richard Ekkebus
Richard Ekkebus is the Culinary Director at The Landmark Mandarin Oriental, Hong Kong, overseeing all cuisine at one of the city’s most luxurious and distinctive five-star hotels.
Under Richard’s supervision and guidance, Amber, the hotel’s contemporary, fine dining restaurant, was listed No. 37 in Asia’s 50 Best Restaurants 2021 and for the 14th consecutive years, awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau 2022, and its first Michelin Green star award the same year, recognising Amber’s sustainability efforts.
Sugar snap peas, cuttlefish, pomelo, wakame with Rémy Martin XO
« Rémy Martin XO is a signature that is classic, precise, and complex. It is extremely smooth with a powerful aroma and a long-lasting finish. »
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
POTATO FOAM, DRIED FRUIT CREAM AND PÉRIGORD TRUFFLE WITH RÉMY MARTIN XO BY CHEF ZIZI HATTAB
About Chef Zizi Hattab
The native Spaniard and rising star chef Zizi Hattab, has burst into the gastronomic scene in Switzerland and Worldwide with her plant-based fine-dining cuisine.
Since the opening of the first restaurant KLE in January 2020, the former engineer has collected numerous awards, including a Michelin Star in 2022, and is continuously featured in national and international media channels.
Her 2nd restaurant DAR was listed on the “opening venues to watch” by The 50Best shortly after the announcement of its opening. In 2022, it was awarded a Green Michelin Star.
Potato foam, dried fruit cream and Périgord truffle with Rémy Martin XO
«When I tried Rémy Martin XO I instantly thought of pairing it with this dish.
The dried fruits, spices and the earthy flavour of the potato foam and black truffle match perfectly with the intense and opulent notes of the Rémy Martin XO.»
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
OYSTER WITH MISO DENGAKU SAUCE WITH RÉMY MARTIN XO BY CHEF MASAHARU SHIMAMURA
About Chef Masaharu Shimamura
Masaharu Shimamura, the Owner-chef of Unkaku was awarded a MICHELIN Green Star and MICHELIN One Star in MICHELIN Guide Kyoto Osaka 2023.
He was born in Wakayama, Japan. He trained in a Japanese restaurant, and in 2005 he established Unkaku in Osaka.
Oyster with Miso Dengaku sauce
I thought the rich and creamy oysters would pair well with the aged and rich taste of Rémy Martin XO
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
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
ISLAND SCAMPI WITH CHANTERELLES AND FRESH ALMOND BY CHEF STEFAN STILLER
About Chef Stefan Stiller
Originally from the north of Germany, Stefan discovered his passion as an apprentice in his hometown of Celle at a 1-Michelin-star Relais & Chateaux hotel and restaurant in his home town.
In 1999, he opened his own restaurant in Germany, Grand Cru, which was nominated by Food & Wine magazine as “Best New Restaurant” and awarded one Michelin star just 8 month after it opened.
Since relocating to Shanghai more than 17 years ago to begin a new chapter of his life, Stefan has established a prominent presence in the city’s culinary scene: from having been with Club Shanghai, Mimosa Supper Club, to lauching his own restaurant and cooking scool Stiller’s. In 2016, Stefan Stiller opened Taian Table which received one Michelin star only 5 months after opening.
Island Scampi with chanterelles and fresh almond
“Rémy Martin XO is a well-balanced cognac that pairs well with bold flavours”
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
Braised long Eggplant with apricot sauce & almond with Rémy Martin Tercet by Chef Luc Kusters
About Chef Luc Kusters
SVH Master Chef Luc Kusters was born in Limburg (the south of the Netherlands) and culinary raised in Amsterdam. He is the owner of Bolenius Restaurant since 2010. With 25 years of experience in the highest segment of the restaurant business. Luc was the first to cook a Michelin star with a Dutch-inspired kitchen and he is also the founder of Dutch Cuisine, a foundation with the aim of rediscovering Dutch cuisine.
He broke through internationally with his entry into the list of the 15 best vegetable restaurants in the world. In 2021, Bolenius was the first one to receive the green Michelin star in The Netherlands. All this driven from the conviction that we have to deal with our food differently. “We need to get back into balance with Nature”.
Braised long Eggplant with apricot sauce & almond
“The flavours go very well with the toast barrel flavour which you get back in the Tercet.”
Check out the full recipe here, and Rémy Martin Tercet, and share your version with us 👉 Tag @remymartin and @michelinguide and use #TeamUpForExcellence and #MICHELINGUIDEATHOME
White Mechelen asparagus with bear garlic, egg yolk confit with Rémy Martin XO by chef Arabelle Meirlaen
About Chef Arabelle Meirlaen
Arabelle Meirlaen is the chef and owner of the Arabelle Meirlaen restaurant which received one star in the MICHELIN Guide Belux in 2020 and 2021 and was awarded a MICHELIN Green Star in 2022.
She created her sustainable “White Mechelen Asparagus with Bear Garlic and Egg Yolk Confit” recipe especially to pair with Rémy Martin XO Cognac.
“To me, cooking is like life. It’s a thing of beauty, full of flavor, spice, love and emotion”.
Arabelle Meirlaen’s culinary journey has taken her to be aware of nutritional impacts on health. She is interested in natural properties of plantes and organic produce before starring her own vegetable garden. Tasked with treating foodies to fine dining and at one with nature and the pleasures of this world, this is how Arabelle reveals her true unique self.
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
Crispy broccoli with fermented broccoli sauce with Rémy Martin XO by Chef Kohei Masumoto
About Chef Kohei Masumoto
Chef Kohei Masumoto began his journey into the culinary world after graduating high school and becoming captivated by the rich local ingredients of the four seasons, from both the sea and mountain, in his hometown located close to Miyajima in Hiroshima.
After opening the restaurant HATSU in November 2018, he managed to receive one star in the 2020 Michelin guide in September 2019. A feat that continued the following year for the 2021 guide and for the 2022 it became a Michelin Green Star in addition to the one star.
Crispy broccoli with fermented broccoli sauce
Kohei Masumoto created his sustainable “Crispy Broccoli with fermented broccoli sauce” recipe especially to pair with Rémy Martin Tercet Cognac.
Composed of a seasonal ingredient, this dish minimizes food waste by using the entire broccoli, from the florets to the stem.
Check out the full recipe here, and share your version with us 👉Tag @remymartin and @michelinguide and use #TeamUpForExcellence and #MICHELINGUIDEATHOME
Rehydrated Red Cabbage to pair with Rémy Martin XO by Ricky Saward
About Chef Ricky Saward
Chef Ricky Saward started his career with an apprenticeship at a classic restaurant in his hometown Weseke (NRW). To expand his knowledge in cooking, he then moved first to Vienna, where he worked in a 5-star Hilton Hotel, and then to Sydney, where he worked for Luke Mangan, one of Australia’s leading chefs, at Glass Brasserie. After a short stop in Frankfurt he won the young chef exchange program that gave him the opportunity to work in the best restaurants in New Zealand, such as Rata (Queenstown), Logan Brown (Wellington), Merediths and Clooney (Auckland). Back in Frankfurt he was offered his first head chef position at the vegetarian restaurant Seven Swans. In 2019, the concept was switched from vegetarian to vegan, to be more sustainable including self produced vegetables from permaculture. Since January 2021, Ricky Saward is also one of the two owners of the restaurant.
Rehydrated Red Cabbage
A very profound earthy dish with rich umami notes that demonstrates how much flavor you can get out of simple vegetables without the use of spices or animal products. With a nice balance of a fruity sweetness and acidity, notes of caramel, dried fruit and liquorice it pairs perfectly with Rémy Martin XO.
Check out the full recipe here, and share your version with us 👉Tag @remymartin and @michelinguide and use #TeamUpForExcellence and #MICHELINGUIDEATHOME
Miso Madeleines with Yorkshire Rhubarb Glaze to pair with Rémy Martin XO by Tommy Banks
About Chef Tommy Banks
Tommy Banks is one of the UK’s most acclaimed chefs, owner of two Michelin-starred restaurants Black Swan in Oldstead, Roots in York, as well as his premium food delivery business Made In Oldstead and canned wine brand Banks Brothers.
The restaurant at The Black Swan first won a Michelin Star in 2012 under previous Head Chef Adam Jackson. When Adam Jackson left in 2013, Tommy Banks took over, retaining the star, and at the age of 24 became the youngest chef to receive a Michelin Star.
After several wins on The Great British Menu on BBC One in 2016 and 2017, Tommy Banks went on to publish his award-winning, debut cookbook “Roots” in 2018. In 2018, Tommy Banks and business partner Matthew Lockwood opened the family’s second restaurant, Roots, in the centre of York. The restaurant is a tasting menu format, showcasing the same farm and garden produce that is harvested and transported from the farm daily. In January 2021, Roots was also awarded a Michelin Star, becoming the first restaurant in York to hold the accolade.
In March 2020 Tommy Banks and Matthew Lockwood launched Made In Oldstead, a premium food box delivery service. This was launched primarily to help pay suppliers and staff unable to be furloughed after the temporary closure of their restaurants due to COVID-19. However, in July 2020, they announced that the food boxes will remain a permanent fixture to the business, delivering multi-course menus to homes across the UK every week.
Following the success of Made In Oldstead, in 2021 Tommy Banks launched Banks Brothers Drinks, now one of the leading purveyors of canned wine from some of the best growers and vineyards across the globe.
Miso Madeleines with Yorkshire Rhubarb Glaze
Tommy Banks created this recipe for a French traditional cake to pair perfectly with another French classic – Rémy Martin XO cognac.
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
Crispy broccoli with fermented broccoli sauce with Rémy Martin XO by Chef Kohei Masumoto
About Chef Kohei Masumoto
Chef Kohei Masumoto began his journey into the culinary world after graduating high school and becoming captivated by the rich local ingredients of the four seasons, from both the sea and mountain, in his hometown located close to Miyajima in Hiroshima.
After opening the restaurant HATSU in November 2018, he managed to receive one star in the 2020 Michelin guide in September 2019. A feat that continued the following year for the 2021 guide and for the 2022 it became a Michelin Green Star in addition to the one star.
Crispy broccoli with fermented broccoli sauce
Kohei Masumoto created his sustainable “Crispy Broccoli with fermented broccoli sauce” recipe especially to pair with Rémy Martin Tercet Cognac.
Composed of a seasonal ingredient, this dish minimizes food waste by using the entire broccoli, from the florets to the stem.
Check out the full recipe here, and share your version with us 👉Tag @remymartin and @michelinguide and use #TeamUpForExcellence and #MICHELINGUIDEATHOME
