Lobster with pinot noir? Chef Didier Elena, Culinary Director of Chefs Club, prepares two original recipes to pair with Old and New World Pinot Noir. Plus, Chef Sommelier Keri Levens reveals why lobster with chanterelles works with Domaine Bertagna Chambolle-Musigny from France’s Burgundy region, and why spiced squab is sublime with Failla Pinot Noir from California’s Sonoma Coast.
For more information about Chefs Club, a revolutionary restaurant concept featuring the world’s best chefs, check out “Exploring the Posivibes + Chef Takeovers at Chefs Club NY“.
