DETAILS: Join Chaval on Friday night as they pour four Heidsieck Champagnes paired with four baller courses for this not-to-be-missed Portland Wine Week event. This 4-course pairing menu will feature four incredible expressions of Heidsieck Champagne, each paired with a decadent course by award winning Chefs Damian Sansonetti and Ilma Lopez AND the menu will feature seafood and caviar by Browne Trading Company—which supplies many of the world’s greatest restaurants with exquisite seafood and caviar. This will surely be a truly an amazing event. Tickets will not last long. Make your reservations while they last.
Seating is limited and will be on the private patio following all COVID-19 protocols and distancing during seating and service.
MENU:
Ants on a Log
French White Asparagus, Bluefin Tuna Heart "Mojama", Lemon, Brown Butter, Siberian Supreme Caviar
NV Charles Heidsieck Brut Reserve Magnum
Raw
Veta la Palma Lubina Crudo, Tomato, Wild Rice, Burnt Licorice Root, Bronze Fennel, Golden Osetra Caviar
NV Charles Heidsieck Blanc de Blancs
"Luxure"
Sablefish, Late Spring Peas, Sorrel, Kelp, Confit Potato, Classic American White Caviar Buerre Blanc
2004 Charles Heidsieck Blanc des Millénaires
Sweet Finish
Local Strawberries, Fromage Blanc, Royal Belgian Osetra Caviar
NV Charles Heidsieck Rose Reserve
COST: $155 plus tax and gratuity
RESERVE: Call 207-772-1110
LINKS: chavalmaine.com
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking. From handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. Graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year.
