Wines and culinary specialties from the Chablis region
The Chablis region is full of French gastronomic treasures. In the Bourgogne region, Chablis wines are often served with local artisan products. Here are a few examples:
Le Jambon à la Chablisienne was created during the first half of the 20th century by a local pillar of gastronomy, Charles Bergerand, the great-grandson of the Master Sauce Chef of King Louis Philippe. This dish is composed of a whole ham cooked on the bone in Chablis with added flavorings. The sauce, which gives the dish its character, is enriched with a concassé of tomatoes and shallots. The ham was originally served with fresh noodles and spinach.
The tomatoes bring texture and a touch of freshness to the dish. To match the flavors, a Chablis aged between 3-5 years brings a tension and a touch of body to the recipe.
Les Andouillettes de Chablis are a key dish in the culinary heritage of Chablis. Andouillette, a variety of chitterling sausage, is made from pork intestine and is usually pan-fried or simmered in Chablis. It has a melting texture and pungent flavor.
For around a century, this dish was rarely found outside Chablis, but since the 1970s has been restored to its former glory by talented local artisan butchers in the region.
This dish, with both spicy and grilled flavors, calls out for a rich wine with depth. A Chablis Premier Cru aged 6-8 years would fit the bill perfectly, bringing fruity, nutty notes. A Chablis Premier Cru Côte de Léchet or Beauroy would be ideal. Others might suggest a younger, more tense Chablis to cut through the spices and refresh the palate.
Oeufs en meurette is another traditional dish from the Bourgogne region. “En meurette” means the eggs are poached in a wine sauce. The original recipe calls for this to be made from red wine, bacon and shallots fried in butter. There is, however, a delicious variation using Chablis wine.The eggs are often served on slices of fried bread, dressed with the sauce.Oeufs en meurette offers a combination of flavors and textures. It is velvety but with a bite, and is rich and delicate.
A Chablis Grand Cru Bougros would bring roundness to the dish, whereas a Chablis Grand Cru Blanchot would be more forthright and light. The ideal would be to compare the two by opening wines aged between 8-12 years.
Le Biscuit Duché is a sweet, dry and somewhat hard cake, born from the imagination of Mr. Duché in the 1820s. It makes no crumbs and is perfect served with Chablis wines.
Les Piliers de Chablis are white chocolate shells filled with praliné ganache and grapes macerated in Marc de Bourgogne.
Le Chablisien is a cake, composed of a sponge covered with a layer of hazelnut meringue topped with a praliné chocolate cream and sprinkled with raisins macerated in ratafia with another layer of sponge on top.