The sparkling life encompasses the whole table, not just the glass, and we believe the right food paired with the right wine makes both better. Explore some of our culinary experts’ favorite wine-loving recipes that will make your occasion sing.
étoile Restaurant Chef Perry Hoffman invites you to enjoy a warming winter meal. As the rains moves in bringing back our beloved mushroom season gather your companions for a dinner party, pop open a bottle of bubbles and make a feast. The delicate pea flavors in this Gnocchi mesh with delectable chanterelle mushrooms perfect for our Reserve Brut or our Reserve Pinot Noir.
A hearty, natural companion for our new 2009 Napa Valley Cabernet Sauvignon, this unique twist on a classic braised rib recipe uses fresh, tangy blood oranges to add some zip.
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.