The lunch-symposium-competition created in collaboration with Liebherr brings together Latvia’s finest chefs and sommeliers, a distinguished jury including Peter Liem and Aigars Nords, and food lovers. Taste twelve different Champagne and food pairings and vote for the best combination of the year. Chef and sommelier pairs present their ideal pairings: Riviera (Chef Jevgēnijs Liskins, Sommelier Ritvars Blūms) with Tiger prawn ravioli and Champagne Palmer & Co Rosé Solera; Whitehouse Restaurant (Chef Reinis Čerņajevs, Sommelier Roberts Mārtiņš Felsus) with Lobster tagliatelle and 2016 Champagne Paul Clouet Blanc de Noirs Bouzy Grand Cru; Pavāru Māja (Chef Juris Dukaļskis, Sommelier Juris Semjonovs) with Black salsify and Champagne Chartogne-Taillet Cuvée Orizeaux Blanc de Noirs Extra Brut; Le Dome Restaurant (Chef Rihards Veide, Sommelier Adrians Švalkovskis) with Bluefin Otoro tuna tartare and Champagne Larmandier-Bernier Rosé de Saignée Premier Cru Extra Brut; Kest (Chef Māris Jansons, Sommelier Zane Ķiģele) with Hot-smoked Latvian eel and Champagne Bollinger Special Cuvée Brut; 3 Chefs Restaurant (Chef Pāvels Skopa, Sommelier Elīna Indriksone) with Koji-cured venison tartare and Champagne Larmandier-Bernier Rosé de Saignée Premier Cru Extra Brut; SMØR Bistro (Chef Kaspars Barsukovs, Sommelier Ainārs Reinšmits) with Vol-au-vent and 2015 Champagne De Venoge Princes Blanc de Blancs; 36.line Grill Restaurant (Chef Lauris Aleksejevs, Sommelier Zigmārs Kalniņš) with Locally sourced smelt and Champagne Larmandier-Bernier Longitude Blanc de Blancs Premier Cru Extra Brut; Truff le Pig (Chef Rūdolfs Bērziņš, Sommelier Roberts Pauls Mūrnieks) with Fried cod and Champagne Brocard Pierre Dits-Lieux; Wine Collectors (Chef Edmondo Vingris, Sommelier Alex Kravčuks) with McDuck in the Forest and Champagne Egly-Ouriet Les Vignes de Vrigny Premier Cru; Harper Woolf (Chef Ivans Šmigarevs, Sommelier Yunus Emre Colak) with Potato pavé and Champagne Roses de Jeanne Côte de Val Vilaine Blanc de Noirs VV/R23; BURŽUJS (Chef Renārs Purmalis, Sommelier Gaitis Burba) with Smoky oyster and Champagne Eric Rodez Blanc de Noirs Grand Cru. Jury: Peter Liem, Aigars Nords, Gilles Morisson de la Bassetière, Agnese Gintere, Maksims Cekots, Diāna Goba, Mārtiņš Pīlēns, Madara Biedriņa.