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Recipes

Recipes

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.

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Oysters with Seasoned Béarnaise

The only thing better than fresh oysters is fresh oysters drizzled with creamy, delicate béarnaise and paired with equally creamy, delicate 2006 Mt. Veeder Vintage Brut.

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Blood Orange Braised Short Ribs with Roasted Beets

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.

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Meyer Lemon Vacherin

The Meyer Lemon Vacherin is one of étoile Restaurant’s signature desserts this season. Specifically made to complement Chandon bubbly, this light, flavorful delight offers the perfect end to any romantic meal.

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Caramelized Onion Tarts

Chef Perry Hoffman, the youngest American chef ever to receive a coveted Michelin star rating, knows a thing or two about keeping his diners happy. Borrow from his wisdom at your next dinner party with these delightful little tarts paired with Chandon bubbly.

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Roasted Alaskan Halibut, artichokes, corn, tomato confit

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.

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Heirloom apple with curry and ginger prosciutto salad

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.

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Frozen Cappuccino Soufflés in Chocolate Cups

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.

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Carrot and Hearts of Palm Salad with Kumquats, Cumin Seeds, and Tangerine-Curry Vinaigrette

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.

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Deviled Quail Eggs with Caviar

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.

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Braised Veal Cheeks with Celery Root Purée

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.

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