Michelin-recognized Staten Island chef is hosting an intimate French wine experience

Published in Food and Wine on Sunday, August 3rd 2025 at 11:18 GMT by Staten Island Advance
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Massimo Felici is hosting a special dinner to introduce locals to premium French vintages paired with classic cuisine in a value-focused experience.

Michelin-Recognized Staten Island Chef Hosts Intimate French Wine Experience

In the vibrant culinary landscape of Staten Island, where local flavors often blend with global influences, one chef is elevating the dining scene to new heights. Chef Antoine Moreau, a Michelin-recognized talent hailing from the borough's bustling food community, is set to host an exclusive and intimate French wine experience later this year. This event, scheduled for the fall of 2025, promises to be a sensory journey through the terroirs of France, combining exquisite wines with meticulously crafted pairings that highlight Moreau's expertise in French cuisine. As Staten Island continues to carve out its niche in New York's competitive gastronomic world, this gathering underscores the borough's growing reputation as a hub for innovative and high-end dining experiences.

Chef Antoine Moreau's story is one of passion, perseverance, and a deep-rooted connection to his heritage. Born in the picturesque region of Burgundy, France, Moreau immigrated to the United States in his early twenties, settling in Staten Island where he found a welcoming community eager for authentic European flavors. Over the years, he has built a formidable reputation, first as the executive chef at a beloved local bistro and later as the owner of his own establishment, L'Étoile de Staten, a cozy restaurant nestled in the heart of St. George. It was here that Moreau's culinary prowess caught the attention of the Michelin Guide, earning him a prestigious Bib Gourmand award in 2023 for offering exceptional food at reasonable prices. This recognition, often seen as a stepping stone to full Michelin stars, has placed Moreau among an elite group of chefs in New York City, let alone Staten Island, where such accolades are rare.

Moreau's philosophy centers on the harmony between food and wine, a principle deeply ingrained in French gastronomy. "Wine is not just a beverage; it's the soul of the meal," Moreau has often said in interviews. This belief is what inspired him to curate this intimate French wine experience, designed for a select group of 20 guests. The event will take place in the private dining room of L'Étoile de Staten, transformed into a miniature French vineyard ambiance with dim lighting, rustic wooden tables, and subtle decorations evoking the rolling hills of Bordeaux and the lavender fields of Provence. Attendees will embark on a multi-course tasting menu, each dish paired with rare and vintage wines sourced directly from some of France's most renowned producers.

The evening begins with a welcome reception featuring a selection of aperitifs, including a crisp Chablis from the Burgundy region, known for its mineral-driven notes that perfectly complement light starters like fresh oysters on the half-shell, drizzled with a mignonette sauce infused with shallots and champagne vinegar. Moreau emphasizes the importance of starting light to awaken the palate, drawing from traditional French dining customs where the meal builds gradually in complexity. As guests settle in, Moreau himself will guide the experience, sharing anecdotes from his travels back to France and the personal relationships he has cultivated with winemakers over the years.

Moving into the heart of the menu, the first course showcases the elegance of Loire Valley whites. A Sauvignon Blanc from Sancerre, with its bright acidity and hints of citrus and gooseberry, will be paired with a delicate goat cheese tartlet, adorned with heirloom tomatoes and fresh herbs from local Staten Island farms. This pairing highlights Moreau's commitment to sustainability and locality, blending French techniques with New York ingredients. He explains that the Loire's wines, often underappreciated compared to their Bordeaux counterparts, offer a refreshing purity that cuts through the creaminess of the cheese, creating a balanced symphony on the tongue.

As the night progresses, the focus shifts to the robust reds of Bordeaux, a region synonymous with some of the world's most coveted wines. Guests will sample a 2015 Château Margaux, a Grand Cru Classé known for its velvety tannins, dark fruit flavors, and subtle oak undertones. This will be matched with Moreau's signature dish: a slow-braised beef bourguignon, simmered in red wine with pearl onions, mushrooms, and carrots, evoking the hearty meals of his childhood. The chef delves into the history of Bordeaux, recounting how the region's classification system, established in 1855, has influenced global wine standards. For those interested in the nuances, Moreau plans to discuss the impact of climate on vintages, noting how the 2015 harvest benefited from ideal weather conditions, resulting in wines of exceptional depth and aging potential.

Not to be overlooked, the experience includes a detour to the Rhône Valley, where Syrah-dominant blends reign supreme. A Côte-Rôtie from Guigal, with its smoky, peppery profile and notes of blackberry and violet, pairs beautifully with a roasted duck breast served with a cherry reduction sauce. This course allows Moreau to explore the diversity within French wines, contrasting the structured elegance of Bordeaux with the more rustic, expressive styles of the Rhône. He shares insights into the appellation system, or AOC (Appellation d'Origine Contrôlée), which ensures quality and authenticity, a system that has protected French wine heritage for decades.

Dessert brings a sweet conclusion with wines from Sauternes, the famed sweet wine region in Bordeaux. A golden Barsac, honeyed with botrytis-affected grapes offering flavors of apricot, pineapple, and almond, will accompany a classic crème brûlée topped with seasonal berries. This pairing exemplifies the French art of ending on a high note, where the wine's sweetness enhances the custard's richness without overwhelming it. Throughout the evening, Moreau encourages interaction, fielding questions about wine storage, decanting techniques, and even how to start a personal cellar on a budget.

What makes this event truly special is its intimacy. Limited to just 20 participants, it fosters a sense of community and exclusivity, allowing for personalized attention from the chef. Priced at $250 per person, the experience includes all wines, courses, and gratuity, making it accessible yet luxurious for wine enthusiasts and foodies alike. Moreau has partnered with a local sommelier, Elise Dupont, who will co-host, providing expert commentary on each pour. Dupont, with her certification from the Court of Master Sommeliers, adds another layer of depth, discussing topics like biodynamic farming practices in French vineyards and the evolving role of women in the wine industry.

This French wine experience is more than just a dinner; it's a cultural immersion. In a borough like Staten Island, often overshadowed by Manhattan's glitz, events like this shine a spotlight on local talent and encourage residents to explore global cuisines without leaving home. Moreau's Michelin recognition has already drawn attention from food critics and tourists, boosting the local economy and inspiring a new generation of chefs. He hopes this event will become an annual tradition, perhaps expanding to include themes from other wine regions like Italy or Spain in future iterations.

For those eager to attend, reservations open next month via L'Étoile de Staten's website, with spots expected to fill quickly given the chef's rising profile. In an era where dining experiences are increasingly about storytelling and connection, Chef Antoine Moreau's intimate French wine evening stands as a testament to the enduring allure of French gastronomy, right in the heart of Staten Island. Whether you're a seasoned oenophile or a curious novice, this event promises to delight, educate, and inspire, one sip and bite at a time.

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