There are many different ways to cook sea bream but this recipe showcases it perfectly. The taste buds will be calling out for more, so serve with a Chablis Premier Cru and enjoy!
Veal chops with Chablis sauce and pan-fried mushrooms
Are you unsure about serving white wine with meat? Then don’t be! Try a Chablis wine that is a few years old with veal chops and pan-fried mushrooms and enjoy Chablis in the sauce, and Chablis in your glass! The rich sauce is boosted by the vigor of the wine.
A cheap, simple, and refreshing recipe, this beetroot carpaccio should be savored with a Chablis Premier Cru from a classic year like 2012 or 2014. Enjoy under a shady tree on a summer’s day…
Marine Tartare with Marennes Oleron oysters
Chablis wines do not only pair with raw oysters. They are also delicious with cooked oysters. This dish, created by Louis Scholtès, a young talent crowned in 2015 by the Marennes Oléron oysters association, matches oysters with veal. Are you ready for an adventure?
Carpaccio of Scallops with Grated Egg Yolk and Enoki Mushrooms
This recipe requires a little advanced preparation – 11 days to be precise, in order to prepare the egg yolks to combine with the scallops and mushrooms, but you won’t regret it! Christian Lersch was one of the winners in a competition for bloggers with this recipe. Ready, steady, cook!
Potted trout on fennel and cumin bread
For a sophisticated summer aperitif, try this recipe for potted trout. Made with vermouth and yoghurt, a few slices of bread, some trout fillets of course, a few vegetables and a handful of seeds, a little Chablis and some crème fraiche, what could be easier?
An unusual north/south partnership comes together with this recipe for a pissaladière with salty anchovies, ripe olives, and onion compote, enjoyed with a glass of fresh, young Chablis!
Squid and shrimp saffron paella
Paella offers a lot of scope for a variety of flavors, and requires a broad wine with good aromatic purity to bring out its fragrant seafood flavors. A Chablis Premier Cru from the right bank of the River Serein would make a great match.
Springtime mini-cocottes with eggs and asparagus
With some asparagus, bread, and eggs, you can surprise your guests with these delicious springtime mini-cocottes that are simple to prepare and won’t break the bank. Try them with a Petit Chablis to give structure to the creaminess of the dish.
Escargots de Bourgogne make for a popular dish, but snails in tempura – and green tempura to boot – are less well-known. This is a creation from the La Folie restaurant in Auxerre, and is perfect for an aperitif along with a glass of Petit Chablis.
Pan-fried scallops with orange butter
Chablis with pan-friend scallops is a classic combination. The zest of an orange adds a touch of originality to this recipe that is easy to make, so go for it!