Recipes from étoile
This is a marvelous time of year to pair savory, roasted meat and fish with the crisp, hearty autumn vegetables appearing in your produce section. This recipe is one of our favorite ways to do just that.
Chandon creates a unique, limited-edition wine annually as an exclusive offering for our Prestige Members. Several years ago, a creamy, indulgent Crémant was an instant classic. We’re excited to announce its return, and asked étoile Restaurant Chef Perry Hoffman for a complementary dish to this classic wine style.
If you like cappuccino, you’ll surely love this frozen version, a picturesque and impressive frozen chocolate cup made of rich bittersweet chocolate and filled with frosty and frothy espresso soufflé. It’s a sweet dessert, but still light on the palate.
A riotous mingling of flavors bursts forth from this colorful salad. Toasted cumin seeds, tangy kumquats, and cilantro give simple carrots and hearts of palm a fresh new personality, fashionably dressed in a curry vinaigrette with a tangerine twist. The étoile chefs like to use purple carrots from the Domaine Chandon garden when available. But any carrot—including the common orange variety—will make this salad sublime.
This hors d’oeuvre is an eye-catching display of black caviar set on a miniature bed of onion-laced deviled egg. Each tiny quail egg sits snugly on a little round brioche toast and requires only a pinch of caviar to complete the picture. They are easy to serve to dinner guests upon arrival or to a circulating cocktail crowd, and may serve to prompt some lively discussion, too. Popping a little egg into your mouth and washing it down with a glass of chilled sparkling wine makes a stunning equation on the palate.
These tender veal cheeks will practically melt in your mouth. They are easy to prepare and, once in the oven, pretty much take care of themselves. An added benefit is that they are well suited to entertaining late-arriving guests. Once the meat and the purée have cooked, they can be kept covered at room temperature for up to an hour or so if necessary. Just quickly reheat them on the stovetop or in a microwave prior to serving.
This refreshing crab salad is a wonderful starter that also makes a stunning first course or main course for a light lunch. At the restaurant, our chefs typically use sweet, meaty Dungeness crab, found throughout California’s coastal waters, but if you can’t find Dungeness crab, any fresh crab will do. Keep in mind that most fishmongers sell cooked fresh crab that has been picked from the shell—a serious timesaver for the home cook. Crunchy fennel provides a delightful contrast to the crab, and the tangy rhubarb—macerated with strawberries and Madeira wine—offers an earthy flavor to marry with the seafood.
In this recipe, meaty duck breast is flanked by two fabulous sides: a wonderfully light-textured, turnip purée topped with sweet, buttery carrots, and lemony leeks that balance the rich, savory duck. For best results, prepare this dish in the order it is presented, prepping all ingredients in advance. It’s easy to reheat the purée and carrots prior to serving.
In this colorful dish, crisp, browned quail sit atop a nest of pearly white pasta flecked with green, wilted arugula, copper-colored bacon bits, and dark figs—all garnished with bright orange zest. The smoky bacon, sweet dried fruit, and tangy zest serve well as a backdrop for these small, meaty birds.