Answers from Our Experts (1)
Dining Room at Blantyre’s sommelier, Luc Chevalier, is a veteran of the restaurant business. Before overseeing the wine pairings at Blantyre, Chevalier began his career in the Canadian National Railroad’s dining room as a dishwasher, moving on to work at hotels and eventually New York’s famed restaurant Lutèce, where he learned the ins and outs of wine. In 2005, he moved to Blantyre to take on the role of sommelier for the estate's broad spectrum of wines. Just ask for advice and he’ll choose the best bottle or glass to go with your dinner — his selections are also featured in the chef’s tasting menu’s wine pairings.
Christelle Cotar is the wine director at the Berkshires restaurant and responsible for maintaining the vast cellar and organizing the special wine dinners for the estate. Cotar received her training in restaurant management, banqueting and the kitchen during her time in France. Cotar joined the Blantyre team in 2000 as wine director and has since managed and expanded the wine cellars on the property. You'll often see Cotar walking around the Dining Room offering pours of newly opened bottles and preparing wine tastings with each table's dinner.