With this dish, Keigo Kimura is demonstrating his talent with a blend of new flavors from far and wide, dosed with a skilled hand to give a contemporary flavor to the foie gras and underscore its nobility. A Chablis Premier Cru is the perfect pairing for this delicate dish.
Tomato and Mozzarella Cappuccino
Surprise your guests with this unusual cappuccino with its Mediterranean flavors that is perfect for summer. The classic combination of fresh, sweet tomatoes with creamy mozzarella is given a new twist with a zest of lemon and a parmesan crisp. Enjoy with an elegant Chablis Premier Cru from the right bank of the River Serein.
Springtime three-rice salad with crunchy vegetables
Enjoy a recent Chablis vintage with this crunchy salad in springtime colors that’s cheap and easy to prepare and which offers all of your five-a-day on one plate!
Veal tongue with asparagus and opposite-leaved saltwort
Do you like veal tongue, but would love to find an alternative to serving it with gribiche sauce? Why not associate it with green asparagus and opposite-leaved saltwort or Salsola soda? And you can bring the dish together with a glass of Chablis Grand Cru.
Trout Ravioli with beurre blanc, blood oranges and fennel
Pias Deli is a German blogger who publishes recipes inspired by regional seasonal products. She suggests trout ravioli enhanced with the acidity of blood oranges to partner with a Chablis Premier Cru.
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!