etoile at Domaine Chandon Receives Michelin Star

etoile's unique position within a winery allows daily collaboration between the culinary team and Domaine Chandon's winemakers, resulting in innovative, wine-inspired cuisine served in a stylish wine country setting. The chefs and winemakers take into account the other's craft while creating their own. The restaurant was recently named etoile in honor of the winery's prestige cuvee, and to articulate the connection between the winery and kitchen.

"We believe that etoile epitomizes the very best that Napa Valley dining has to offer and we are honored that Michelin has recognized etoile with a coveted star rating. Our chefs work closely with the Chandon winemaking team to develop dishes that are inspired by Chandon wines and presented beautifully for our guests," says Domaine Chandon President Malcolm Dunbar.

For both lunch and dinner, menu items are designed to offer a springboard for epicurean discovery. Each offering includes a suggested pairing of Domaine Chandon sparkling or still wine that inspired that specific dish. The menu reflects fresh, seasonal ingredients, often sourced from the extensive gardens on-property or from local purveyors. Fresh fava beans, artichokes, lettuce, citrus, peppers, herbs and much more are grown in the estate gardens and incorporated into dishes served just steps from where they are grown. Current menu items include Celery Root Soup with Dungeness Crab and Asian Pear paired with Chandon Reserve Pinot Noir Brut and Braised Short Ribs with Chestnuts, Pumpkin Puree and Pomegranate Seeds paired with Domaine Chandon Carneros Pinot Noir.

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 later put that restaurant, and the town of Yountville, on the map as a culinary destination.

A reputed endorser of the world's best restaurants, the Michelin Guide uses star ratings to identify the top hotels and restaurants within each comfort and price category. For restaurants, stars are based on five criteria: the quality of the products, mastery of flavor and cooking, "personality" of the cuisine, value for money and consistency between visits. Michelin stars are awarded to restaurants offering the finest cooking regardless of cuisine style.

ABOUT ETOILE

As the only fine dining restaurant within a winery in Napa Valley, etoile offers the ultimate wine and food experience with innovative cuisine paired with award-winning wines and sophisticated surroundings. etoile has been recommended in the Michelin Guide for the past four years and was named the was named the #1 food and wine destination by Travel +Leisure magazine in 2007 and named the Best Wine Tourism Restaurant in the world in by the Great Wine Capitals Network in 2008.

etoile is located at the Domaine Chandon winery at One California Drive in Yountville, California, in the heart of the Napa Valley. Lunch is served 11:30 a.m. to 2:30 p.m., dinner from 6:00 p.m. to 9:30 p.m. Thursday through Monday. Brunch is served on Sundays from 10am to 3:00pm. For reservations or to check out seasonal hours of operation, please call 800.736.2892 or visit www.chandon.com.

SOURCE: etoile at Domaine Chandon

etoile at Domaine Chandon 
Lara Abbott, 707-204-7620 
lara_abbott@chandon.com