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.
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.
These delicate fish fillets rest on a comely bed of black rice and are coated with a lemony butter sauce. The dish is quite easy to prepare but requires some attention when finishing off the fish and the rice simultaneously. Striped bass fillets are light and flaky when cooked properly, but they will fall apart and become mushy if overcooked. Use the freshest fish you can find. You can substitute any other light-textured fillet, such as rock cod or petrale sole.
These fluffy-light cheese puffs are dangerously easy to eat. A perfect finger food for entertaining, they could also be called cheese bubbles, because their interiors are filled with air. Not surprisingly, they pair quite well with their bubble-filled liquid counterpart—sparkling wine. Gruyère cheese, made in the French and Swiss Alps, is a semi-hard, aged cheese with a nutty quality. In the absence of Gruyère, other semi-hard cheeses such as Cantal, Asiago, or white Cheddar would make delectable substitutes.
This is a refreshingly different salad that holds myriad flavors in its bowl. Asian pear and fennel lend a slightly exotic note, highlighted by crunchy Spiced Pecans. If you can’t find the firm, mild Asian pear, substitute a Bosc pear. Make the pecans in advance; they require 15 minutes in the oven and about the same amount of time to cool down. You’ll have extra nuts, which you can use for snacks or to serve guests as a simple appetizer on their own.
This fragrant, refreshing summertime soup offers an appetizing mix of colors in your bowl. Copper-toned, striped tiger shrimp are topped with pink pickled onions, all neatly framed by a green-hued gazpacho filled with fresh vegetable flavors. Tomatillos, or Mexican green tomatoes, are easy to find in most supermarkets today, and add a savory but bright, melonlike quality to dishes. Peel away their papery husks, if still present (some stores remove them for you), and use warm water when rinsing to help dissolve the sticky film on the skins.
This savory-sweet Seared Day Boat Scallop and Stewed Kumquat with Onion Purée recipe is practically guaranteed to leave you wanting more. Developed by étoile Restaurant Chef Perry Hoffman exclusively for Prestige Members to pair with Chandon wines.
A savory roasted meat dish can turn a cold winter’s evening into a memorable occasion. The exquisite aroma of étoile Restaurant’s Rack of Lamb with Mushroom–Pancetta and Wild Rice will tantalize your dinner guests’ senses before warming their bellies.
This refreshing iced treat has a texture similar to a sorbet but is flakier and a bit lighter on the tongue. It can be enjoyed as a palate cleanser between courses, as served at étoile, or as a light dessert after a filling meal. Even after adequate time in the freezer, some unfrozen syrup may remain at the bottom of the ice. You can simply spoon it over individual portions for added flavor. At Domaine Chandon, we like to use Chandon Blanc de Noirs as the base wine. But any reasonably dry bubbly will do.
A comforting soup takes the chill out of crisp fall days. The Crab and Corn Bisque, a favorite at our Michelin-starred étoile Restaurant, abounds with fresh garden flavors and sweet, briny crab meat. This recipe is from page 97 of the Domaine Chandon Cookbook – available for purchase HERE