etoile Restaurant Maintains Prestigious Michelin Star

With the release of the 2011 San Francisco Bay Area and Wine Country Michelin Guide, etoile Restaurant is proud of the restaurant’s fifth consecutive recommendation and second consecutive Michelin one-star rating. “etoile epitomizes the very best that Napa Valley dining has to offer,” says Domaine Chandon President Malcolm Dunbar, “and we’re honored Michelin has recognized this with a coveted star rating,”

etoile Restaurant’s unique location within a winery allows close-knit collaboration between the culinary team and Domaine Chandon winemakers, resulting in innovative, wine-inspired cuisine in an elegant wine country setting. Chef Perry Hoffman has led the culinary team since 2007, having previously worked as sous chef at Auberge du Soleil and the Fairmont Sonoma Mission Inn. A Napa Valley native, Hoffman literally grew up in fine dining restaurants. His grandparents, Don and Sally Schmidt, sold The French Laundry to Thomas Keller, who in turn put that restaurant—and the town of Yountville—on the map as a world-renowned culinary destination.

Additionally recognized by the San Francisco Chronicle (Top 100 Restaurants) and Wine Spectator (Best of Award of Excellence), etoile Restaurant now lets diners create their wine country epicurean experience at home with the Domaine Chandon Cookbook, featuring recipes for many of etoile Restaurants most popular dishes.

History of the Michelin Guide

The Michelin Guide originated in France and has been in publication for over a century. It is widely recognized as the leading voice in denoting the world’s finest dining establishments and hotels.

The guide uses star ratings to identify top hotels and restaurants. For restaurants, stars are awarded for the finest cooking, regardless of cuisine style, based on five criteria—quality of the products, mastery of flavor and cooking, “personality” of the cuisine, value for money and consistency between visits.