 One of the signature and most popular dishes at Millesime is its tuna tartare, a recipe for which Manrique shared with the public on NBC in winter 2010.Since 2003, Manrique has been involved in vineyards here and abroad, where he has been instrumental in the creation of several wines.Manrique partnered with Master Sommelier Emmanuel Kemiji and a vineyard in Spain, Clos Oblidat and Arrels (which means roots of a vine in Catalon) is the inaugural release.