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.
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!
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.