Tasters Lunch Tour (tax/tip incl.)

Tuesday, June 27, 2017

1 day advanced booking is required.
Price: $40.00 Duration: 1 hr 10 min Group Size: 1 - 24 Guests

A three course lunch-style, educational food and wine pairing.

Event Date:
Select a Time:

Join us for a three-course wine educational lunch tour. Check-in for the lunch between 11:45-noon. Lunch begins promptly at noon with a tour of the wine cellar will starting at 1pm.

Please let us know if you need a vegetarian option or have food allergies or aversions that we may try to accommodate. Lunch includes the educational tour, tax & tip are included


Pâté de Campagne: Red berry, fig, pickled grape + arugula Wine Selection: Semi-Dry Riesling.

Buckwheat crepe with citrus & lavender cured salmon, fennel, caper berries, pickled shallot, and roe Wine Selection: Tonight Sparkling Blanc de Blanc

Crispy chicken thigh with lemon balm, mizuna, fingerling potato & garden pea salad Wine Selection: Mystery Wine #1 & Mystery Wine #2

Milk chocolate and brandied cherry truffle Wine Selection: Cerise Cherry Port Style Wine

Chef Nick, a Traverse City native, brings a local first approach to cuisine that could be defined as French influenced Modern American, a perfect fit for Chateau Chantal’s style. 

A graduate of the Great Lakes Culinary Institute, Chef Nick pursued an advanced education as an apprentice at the Greenbrier Hotel in West Virginia.  After his apprenticeship, Chef Nick worked as Chef de Partie for Charlie Trotter and later helping open a small farm to table restaurant as the Sous Chef at Hitchcock in Bainbridge Island, Washington.  Afterward, Chef Nick switched coasts and became the Executive Sous Chef at Five Fifty-five restaurant in Portland, Maine.  He next returned home to be the Chef de Cuisine at Aerie restaurant and lounge at the Grand Traverse Resort and Spa.  His most recent accomplishment had been the newly opened Hotel Indigo in downtown Traverse City as the Executive Chef.  Chef Nick has worked hard to earn the opportunity to travel and has collaborated with some immensely talented individuals. He possesses a unique history in the hospitality industry that enables him to offer an exceptional mix of training, knowledge, experience and professionalism. 

Chef Nick will develop and execute the Chateau’s seasonal lunch and wine dinner menus while bringing a new level of excellence to our overnight guest’s breakfast experience and wine taster’s pairing offerings. 

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