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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.
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.
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.
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.
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.
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.
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.
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.
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.
If a classic oeufs en meurette dish isn’t original enough for your event, then try this version. What was red becomes white, what was pork becomes fish, and what was heavy becomes light in this dish that won’t fail to impress. And to highlight these flavors, what better than a Chablis Premier Cru Vau Ligneau ?
This recipe combines two ingredients whose very different flavors work wonderfully together in a verrine where the aniseed flavor of the fennel layers over the sweetness of the salmon. A Chablis from a recent vintage provides contrast and balance in this aperitif combination, with its freshness and verve.
