Recipe of the month Pan-fried asparagus with tomatoes and lemon burrata

Fancy a nice fresh dish that’s quick to cook? Then try this springtime treat that will delight your friends and allow you to enjoy their presence instead of being stuck in the kitchen. And to top it off, serve it with a Chablis Premier Cru Fourchaume.

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Pan-fried asparagus with tomatoes and lemon burrata

Seabass with seaweed, and oyster smashed potatoes

Seabass is a fish with a subtle taste yet one that is very easy to cook. This recipe combines simple preparation and originality thanks to the salinity of the oysters, and the flavors are brought out by the minerality of the Chablis.

Vegetable quiche

If you’re looking for a light supper to serve on a warm summer evening, then this is the recipe for you. The fresh vegetables will bring some new flavors to the quiche and a light touch that will ensure your conscience is clear! A glass of Chablis will underscore the vigor of this dish.

Firefly squid and rape flowers

Japanese cuisine is a perfect match with Chablis wines. In this recipe, the flavors of the firefly squid and rape flowers are subtly underscored by a zesty Petit Chablis.

Soumaintrain Sliders

Discover a recipe where terroir is introduced into a true everyday dish – the hamburger. The melting Soumaintrain contrasts with the chorizo chips, bringing more character to the burger. The liveliness of a Petit Chablis offers a subtle yet perfect way to underscore the flavor of the cheese.

Carrot and citrus salad

An infusion phase brings an original touch to this seemingly simple salad, offering an extensive aromatic depth to the dish. An invigorating Petit Chablis from a recent vintage brings out this profusion of flavor.

Risotto-style venere rice with Soumaintrain cheese and cèpes

Discover this wonderful combination of black venere rice and Soumaintrain cheese. The forest notes of the cèpes and the minerality of a Chablis Premier Cru Montmains underscore the creamy texture of this dish.

Pike-Perch fillets with Seasonal Mushrooms

Francis Salamolard demonstrates terroir cuisine with this recipe for pike-perch, a river fish that is rarely included on restaurant menus. And to underscore the authenticity of the dish, a Chablis Premier Cru Fourchaume, spectacularly enhanced over time.

Seabream with Japanese konbu seaweed

A Japanese recipe to enjoy amongst friends, this seabream flavored with konbu won’t fail to delight your guests. The minerality of a Chablis makes the perfect accompaniment.

Melon and mint Chablis granita

A Chablis wine with dessert? Why not! Let yourself be tempted by the combination of a Chablis Premier Cru Vosgros and melon with Chablis granita and mint espuma.