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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.
Have you scoured your recipe books looking for something special for a festive meal? Then look no further than this fish dish. Seabass is particularly appreciated for its delicate flesh and has the added benefit of having very few bones. In this recipe, the truffle jus makes all the difference. Serve with a Chablis Grand Cru.
Discover this wonderful combination of black venere rice and Soumaintrain cheese. The forest notes of the cèpes and the minerality of a Chablis Premier Cru Montmains underscore the creamy texture of this dish.
If a classic oeufs en meurette dish isn’t original enough for your event, then try this version. What was red becomes white, what was pork becomes fish, and what was heavy becomes light in this dish that won’t fail to impress. And to highlight these flavors, what better than a Chablis Premier Cru Vau Ligneau ?
The delicate taste of sea urchin with tasty seabream results in a dish that will delight the most demanding gourmet. Serve with a Chablis Grand Cru for a perfect pairing.
Do you want to delight your dinner guests or perhaps you have a special occasion to celebrate? Then this lobster is perfect. Its delicate flesh is subtly underscored by the lemongrass, and the chiseled nature of a Chablis Grand Cru Les Clos will bring out the texture of this prestigious dish.
Opting for langoustines and caviar, the Hostellerie des Clos has created a delicious recipe that is ideal for celebrations and big occasions. A Chablis Premier Cru Fourchaume would be the perfect partner to underscore its delicate flavors.
The flavors of shrimp and caviar rival one another here in this fresh, delicate dish with a hint of the ocean. A Chablis Grand Cru Les Clos would be perfect to showcase this delicious dish.
The wines of Chablis are perfect with seafood, and Julien Boscus, the young chef at Les Climats confirms this. The minerality and vivacity of a Chablis Premier Cru Montée de Tonnerre brings out all the sophistication of this recipe that combines red mullet, razor clams, shrimp, crab, and winkles.
A quick, easy, and tasty recipe for sole meunière – who could ask for more? Apart from a Chablis Grand Cru Valmur to provide the perfect partner to this delicate fish.
