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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 ?
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.
The delicate taste of sea urchin with tasty seabream results in a dish that will delight the most demanding gourmet. Serve with a Chablis Grand Cru for a perfect pairing.
A fresh-tasting dish to enjoy straight from the oven that offers a perfect balance between the crispiness of the pastry and the melting Soumaintrain cheese. A lively Petit Chablis underscores this wonderful combination.
Do you like cabbage? If so, that’s great. If not, then try this recipe that will surely change your mind. Simplicity and originality are the keywords in this delicious dish. And a Chablis Premier Cru Fourchaume would be the perfect partner to bring out all the flavors of this dish.
Simple and good! What more does one need from an everyday recipe made from ingredients in the fridge? Substitute with whatever vegetables you have on hand, such as broccoli, zucchini, or even radishes instead of apples. Pho is a delicious Vietnamese invitation to inspiration, that is perfect with a glass of Chablis.
Do you want to delight your dinner guests or perhaps you have a special occasion to celebrate? Then this lobster is perfect. Its delicate flesh is subtly underscored by the lemongrass, and the chiseled nature of a Chablis Grand Cru Les Clos will bring out the texture of this prestigious dish.
Opting for langoustines and caviar, the Hostellerie des Clos has created a delicious recipe that is ideal for celebrations and big occasions. A Chablis Premier Cru Fourchaume would be the perfect partner to underscore its delicate flavors.
A fresh take on a classic dish from Ryo Nagahama, who treats each ingredient reverently to bring out its very essence. The tender flesh of the guinea fowl with the crunchy vegetables combined with a Chablis Grand Cru Bougros make this a particularly tasty dish.
Licorice, aniseed, and ginger – a whole panoply of plants and spices are carefully proportioned with the cod in this dish. Serve with a Chablis to underscore its delicate balance.
