Goujons of sea bream with lime, served with quinoa mango risotto
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!
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Seabass with seaweed, and oyster smashed potatoes
Seabass is a fish with a subtle taste yet one that is very easy to cook. This recipe combines simple preparation and originality thanks to the salinity of the oysters, and the flavors are brought out by the minerality of the Chablis.
Firefly squid and rape flowers
Japanese cuisine is a perfect match with Chablis wines. In this recipe, the flavors of the firefly squid and rape flowers are subtly underscored by a zesty Petit Chablis.
Soumaintrain Sliders
Discover a recipe where terroir is introduced into a true everyday dish – the hamburger. The melting Soumaintrain contrasts with the chorizo chips, bringing more character to the burger. The liveliness of a Petit Chablis offers a subtle yet perfect way to underscore the flavor of the cheese.
Pike-Perch fillets with Seasonal Mushrooms
Francis Salamolard demonstrates terroir cuisine with this recipe for pike-perch, a river fish that is rarely included on restaurant menus. And to underscore the authenticity of the dish, a Chablis Premier Cru Fourchaume, spectacularly enhanced over time.
Seabream with Japanese konbu seaweed
A Japanese recipe to enjoy amongst friends, this seabream flavored with konbu won’t fail to delight your guests. The minerality of a Chablis makes the perfect accompaniment.
Chicken and Savoy Cabbage Cannelloni
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.
Turkey pho
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.
Roast guinea fowl with seasonal vegetables
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.
Atlantic Cod with Fennel, Ginger Cake, Leeks and Lemon Balm
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.
