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!
Lemon and pistachio polenta cake with gin-macerated strawberries [gluten-free]
Elly McCausland, the winner of the Chablis Wine Blogger Challenge 2014, had the idea to create a cake to perfectly pair with a glass of Chablis wine.The beauty of this cake is that it isn’t too sweet; rather, it’s dense and buttery and crumbly, perfect against the flinty mineral notes of the Chablis.
Maple-glazed salmon with apple, fennel, cucumber and mint salad
This recipe combines sweet and sour flavors, hot and cold temperatures, and succulent and crunchy textures with a combination of surprising flavors. This fresh and innovative dish was created by British blogger Elly Causland.
Oysters, preserved bell peppers and smoked lard
This dish can be adapted for an aperitif or a festive meal – simply opt for a different size of oyster to suit. It’s a mouthwatering dish that’s so simple to prepare!
Turbot in the Normandy style
Wild turbot is a noble fish with firm, succulent flesh. The difficulty is getting the cooking right. It would be perfect with the elegance of a Chablis Grand Cru.
This dish is is the perfect partner to a Chablis Premier Cru that is a few years old. The curry finds echoes in the wine, and the coconut milk calls for a Climat from the right bank and a hotter terroir such as Fourchaume.
Fatted chicken with Chablis
Chicken and Chablis go very well together, and fatted chicken and Chablis Premier Cru offer a traditional combination for this classic dish, to savor and share.
Green asparagus sautéed with ginger, mango, and lime
Asparagus goes wonderfully with Chablis in all kinds of preparations. And in this recipe, it is chopped and then sautéed in a wok for around 10 minutes. The spears need to retain a crunch in order to stand up to the bite of the glass of Chablis that should be served with them.