Michelin Guide Collaboration

renowned Green Star Chefs and Rémy Martin teamed up to create 12 new recipes to perfectly pair with cognac

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.



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.

Grilled leeks by Chef Jord Coree with Rémy Martin XO

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

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


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.

Gratin of rigatoni by Chef Vicky Lau with Rémy Martin XO

«The recipe required a spirit that could elevate the overall taste experience, and Rémy Martin XO precisely offered the right balance of flavors to enhance the dish.»

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

Michelin Guide collaboration

About Chef About Chef Patricia Roig

Meet Patricia Roig, Executive Chef of BOCA, who hails from Seville, Spain, and has more than two decades of experience working in kitchens around the world.

BOCA is a Dubai MICHELIN Guide restaurant, a MICHELIN Green Star recipient, and Gault&Millau 2023 UAE “Sustainable Kitchen of the Year”.


Tocino de Cielo by Chef Patricia Roig with Rémy Martin XO

«I chose to use Rémy Martin XO because of its subtle aromas, which would complement both the cognac and my dish in a unique and flavorful way.»


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


Graduated from the Musashino Chourishi school, Takuto Murota opened the restaurant LATURE in 2016, as chef-owner, where he grows vegetables in his own kitchen garden in Chiba.

After receiving five consecutive Michelin Stars, he was awarded the Michelin Green Star in 2022.

Takuto Murota also works as a member of ‘Chefs for the Blue’ to protect Japan’s marine resources.

Chocolate mille crepe by Takuto Murota with Rémy Martin XO

“Mille Crepe is a crepe dessert that originated in Japan and has evolved in its own unique way.
Chantilly Chocolate is made from chocolate produced in a sustainable environment and production system.
Soya sauce, which is popular all over the world, is used not only in savory recipes, but also in desserts in Japan.
The caramel is combined with the image of the typical Japanese “Mitarashi”.
The rich aroma of Rémy Martin XO is a perfect combination with chocolate.”


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


About Chef About Chef Michael Tusk

Michael Tusk and his wife, Lindsay, are the owners of three of San Francisco’s most critically-acclaimed restaurants: Quince, Cotogna and Verjus. Chef Tusk’s approach to Italian and French regional cuisine is refined and moden, taking inspiration from the season bounty of Northern California and his relationships with local purveyors. In 2003, the Tusks opened Quince and the restaurant quickly became one of San Francisco’s top fine-dining destinations. Quince has been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux.


Pain perdu by Chef Michael Tusk with Rémy Martin XO

« There is an undeniable synergy when you’re enjoying our Pain Perdu recipe alongside a glass of Rémy Martin XO. The cognac pairs with the vanilla custard and rich caramel qualities in perfect balance. Simultaneously cutting through the sweetness with dry cacao tones and French oak tannins, together it makes for a harmoniously delightful experience.»


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

Spiced plum and honey tartelet to pair with Rémy Martin Tercet by Chef Chantelle Nicholson

About Chef Chantelle Nicholson

Chantelle Nicholson is a multi-award winning chef, restaurateur, author and advocate.  She is the founder of Apricity restaurant, in London’s Mayfair, which celebrates conscious cooking and joyful dining, which gained a Michelin Green Star in 2023. Chantelle is an advocate for seasonality and sustainability, championing veg-forward cooking through both her restaurants and her cookbook, Planted. Originally from New Zealand, and a trained lawyer, Chantelle is committed to creating a more sustainable and holistic future across her operations and activities.

Spiced plum & honey tartelet

Chantelle Nicholson created  “Spiced plum & honey tartelet” recipe especially to pair with Rémy Martin Tercet.

Her spiced dessert uses nutty, wholewheat pastry which pairs perfectly with the aromas and well-rounded richness of Rémy Martin Tercet. The fresh tropical fruit flavor in the cognac is also enhanced by the floral notes in the honey.


Check out the full recipe here, and share your version with us 👉Tag @remymartin and @michelinguide and use #TeamUpForExcellence and #MICHELINGUIDEATHOME


About Chef About Chef Naoto Nakatsuka

Naoto NAKATSUKA was born in Kanagawa, Japan In 1980. At 20 years old, he graduated the college of Ecole Tsuji Culinary Institute of France cuisine.

In 2020, he decided to open the restaurant Nœud Tokyo and he was then awarded both One MICHELIN Star and MICHELIN Green star in MICHELIN Guide Tokyo 2023.

Noeud is a sustainable restaurant that harmonizes nature, seasons, and food.


Braised duck thighs by Chef Naoto Nakatsuka with Rémy Martin XO

« The fruity yet rich taste of XO harmonizes with the sweetness of the caramelized onions. In addition, the orange is a good accent, and you can expect a synergistic effect that brings out the sweetness even more.»


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

Warm granny smith apple tart to pair with Rémy Martin XO by Chef Patrick O’Connell

About Chef Patrick O’Connell

Patrick O’Connell is a self-taught chef who pioneered a regional American cuisine in a small Virginia village at the west of Washington DC. Patrick O’Connell, opened The Inn at Little Washington in 1978. Since then, it has evolved from a simple country inn to an international culinary shrine. Chef Patrick O’Connell is now referred to as “the Pope of American cuisine.” Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribune hails Patrick O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.” Patrick O’Connell and The Inn have enjoyed enormous national and international recognition also thanks to Patrick O’Connell being the author of three books.

Warm granny smith apple tart

Patrick O’Connell created his “Warm granny smith apple tart” recipe especially to pair with Rémy Martin XO.

The tart Virginia Granny Smith apples pair wonderfully with the butterscotch notes of Rémy Martin XO. The first aromas of caramelization when pulling the freshly baked tart from the oven are elevated by the warming notes of nutmeg within the cognac.


Check out the full recipe here, and share your version with us 👉Tag @remymartin and @michelinguide and use #TeamUpForExcellence and #MICHELINGUIDEATHOME


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


About Chef Wes Guo 

Chef Wes Guo is a selftaught 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 multiethnic 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

Food pairing by Chef Kyle Connaughton
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


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


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


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


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

Michelin Chef Tommy Banks
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


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

chef Arabelle Meirlaen
collaboration with chef Arabelle Meirlaen
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 Confitrecipe 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

Food pairing by chef Kohei Masumoto
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

Chef Ricky Saward
Collaboration with chef Ricky Saward
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

Rémy Martin XO packaging


Rémy Martin XO

The signature of our Cellar Master who with his expertise blends hundreds of eaux-de-vie.



Rémy Martin Tercet

Discover the fruitiness, freshness and long finish of this unique blend.

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