The lunch–symposium–competition created in collaboration with Liebherr is truly an event no gastronome should miss. Here we bring together Latvia’s finest chefs and sommeliers, a distinguished jury including Peter Liem and Aigars Nords, and a wonderful group of food lovers – all of you are warmly invited to join!
We will taste twelve different Champagne and food pairings and vote for the best Champagne and food combination of the year!
Chefs + Champagne is a symposium dedicated to the “marriage” of Latvian chefs’ creations and Champagne. Together with an international jury and a community of Champagne lovers, for the second year in a row we will identify the most exciting Champagne and gastronomic pairings. Concept and production – Riga Wine & Champagne.
The idea of the symposium is to foster Champagne culture in Latvia by highlighting the role of Champagne in gastronomy. Our vision is for Chefs + Champagne to become a symbolic yearbook, reflecting contemporary Latvia’s understanding of Champagne’s place at the table.
Chef and sommelier pairs will present their ideal Champagne pairing to you, the guests of the event. Each team has 10–12 minutes. In total – twelve wonderful dishes (small portions, no need to worry about overeating!), twelve noble Champagnes, voting, awards, and a beautifully spent time together!
You, our dear guests, will also have the chance to decide the Audience Choice – together voting for the public’s favourite, the best Champagne and food pairing in Latvia!
Riviera
Chef: Jevgēnijs Liskins; Sommelier: Ritvars Blūms
Dish: Tiger prawn ravioli — Root vegetables, tiger prawn bisque
Pairing: Champagne Palmer & Co Rosé Solera
Whitehouse Restaurant
Chef: Reinis Čerņajevs; Sommelier: Roberts Mārtiņš Felsus
Dish: Lobster tagliatelle — Fresh egg pasta, lobster and Tom Yum bisque, caviar, black truffle
Pairing: 2016 Champagne Paul Clouet Blanc de Noirs Bouzy Grand Cru
Pavāru Māja, Līgatne
Chef: Juris Dukaļskis; Sommelier: Juris Semjonovs
Dish: Black salsify with "Soira" hard cheese — Black salsify cream, potato stew, "Soira" cheese mousse, fresh winter truffle
Pairing: Champagne Chartogne-Taillet Cuvée Orizeaux Blanc de Noirs Extra Brut
Le Dome Restaurant
Chef: Rihards Veide; Sommelier: Adrians Švalkovskis
Dish: Bluefin Otoro tuna tartare — Bluefin tuna, pomegranate espuma, sea asparagus, caviar, black sesame
Pairing: Champagne Larmandier-Bernier Rosé de Saignée Premier Cru Extra Brut
Kest
Chef: Māris Jansons; Sommelier: Zane Ķiģele
Dish: Hot-smoked Latvian eel — Smoked eel, potato, smoked quail egg, chicken skin crisp, truffle sauce
Pairing: Champagne Bollinger Special Cuvée Brut
3 Chefs Restaurant
Chef: Pāvels Skopa; Sommelier: Elīna Indriksone
Dish: Koji-cured venison tartare — Koji-cured venison, spruce oil emulsion, lacto-fermented gooseberries, beer-marinated onions, potatoes
Pairing: Champagne Larmandier-Bernier Rosé de Saignée Premier Cru Extra Brut
SMØR Bistro
Chef: Kaspars Barsukovs; Sommelier: Ainārs Reinšmits
Dish: Vol-au-vent with veal sweetbreads and bisque sauce — Pan-fried veal sweetbreads, langoustine bisque with padrón peppers, puff pastry basket
Pairing: 2015 Champagne De Venoge Princes Blanc de Blancs
36.line Grill Restaurant
Chef: Lauris Aleksejevs; Sommelier: Zigmārs Kalniņš
Dish: Locally sourced smelt — Smelt, buckwheat brioche, verbena remoulade, green apple "snow"
Pairing: Champagne Larmandier-Bernier Longitude Blanc de Blancs Premier Cru Extra Brut
Truff le Pig
Chef: Rūdolfs Bērziņš; Sommelier: Roberts Pauls Mūrnieks
Dish: Fried cod with MOTTRA x Truffle Pig caviar and strained sour cream — Kombu-aged cod fillet, MOTTRA x Truffle Pig caviar, strained lemon sour cream
Pairing: Champagne Brocard Pierre Dits-Lieux
Wine Collectors
Chef: Edmondo Vingris; Sommelier: Alex Kravčuks
Dish: McDuck in the Forest — Duck liver pâté, salted wild mushrooms, mushroom sauce
Pairing: Champagne Egly-Ouriet Les Vignes de Vrigny Premier Cru
Harper Woolf
Chef: Ivans Šmigarevs; Sommelier: Yunus Emre Colak
Dish: Potato pavé with "Riga Gold" sprats and duck liver mi-cuit — Potato pavé, smoked sprat, duck liver mi-cuit
Pairing: Champagne Roses de Jeanne Côte de Val Vilaine Blanc de Noirs VV/R23
BURŽUJS
Chef: Renārs Purmalis; Sommelier: Gaitis Burba
Dish: Smoky oyster — Smoked oyster, brioche toast, wasabi sour cream
Pairing: Champagne Eric Rodez Blanc de Noirs Grand Cru
