Baudouin Millet, A Signature
Wine is the most civilized thing in the world.
This Burgundy White, made with 100% Chardonnay, undergoes traditional vinification on fine lees in temperature-controlled vats.
This Burgundy White is pale gold in colour with silvery-green highlights. The nose is rich, combining aromas of freshly cut herbs, medicinal plants, lemon and a stony minerality. In the mouth there is desirable acidity, fine structure and an emergence of lovely fruit.
Flavour and freshness awaits you.
This Bourgogne Blanc is perfect as an aperitif, and works well with a seafood platter and grilled fish. A snail casserole makes for an excellent pairing.
We recommend you taste it between 11°C and 13°C. Very easy to enjoy young, it can be kept for up to 4 years.
- Charcuterie board
- Grilled white meats
- Goat and Comté cheese
4 dozen canned snails
6 g button mushrooms
8 g butter
50 g heavy cream
3 chopped shallots
Poaching broth (bouquet garni, white wine, onion)
1 sprig tarragon
1 sprig parsley
Preheat the oven to 210 °C (TH 7).
Clean and slice the mushrooms, sweat them in 40 g of hot butter.
Poach the snails 3-4 min. in the broth and drain.
Soften the shallots in 40 g of butter, add the snails and mushrooms.
Let cook for a few minutes.
Add half of the cream, and allow to simmer over low heat for 15 min.
Season with salt and pepper, add the chopped parsley and pour into individual ramekins.
Beat the other half of the cream with the chopped tarragon, coat the ramekins, bake 6-7 min.
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