Baudouin Millet, Owner – Grower

Chablis 1er Cru Vaucoupin

Wine is the teacher of taste, the liberator of the mind, the illuminator of intelligence.

Paul Claudel


This Chablis 1er Cru Vaucoupin (climate of the commune of Chichée) made with 100% Chardonnay, undergoes traditional vinification on fine lees in temperature-controlled stainless steel vats.

This wine is certified High Environmental Value (HEV).

Baudouin Millet, Owner – Grower Baudouin Millet, Owner – Grower


This Chablis 1er Cru Vaucoupin offers a golden colour with additional shimmering colours. This wine is very brilliant with a good deal of limpidity. A few tears along the length of the glass hint at a round wine.
The nose is very aromatic with a milky and buttery side and exotic notes of banana. The attack on the palate is very supple, followed by roundness and voluptuousness. The mouth reveals gourmet notes of exotic fruit and brioche.

This Chablis 1er Cru Vaucoupin is very elegant and generous with a great balanced taste.

Download the technical sheet

Wine-food pairing

This Chablis 1er Cru Vaucoupin pairs well with delicate dishes: scampi, spiny-lobster, lobster, As well as fish such as sea bass, turbot and sole. But also with white meats in sauce.

We recommend you taste it between 12°C and 13°C. It will gain in substance after 3-4 years; expressing richness and length in the mouth. It can be kept 5-6 years.

- Cooked oysters

- Raw or cooked fish

- Veal roast with chanterelles

- Filet Mignon with morels

Gourmet idea

Scallop Carpaccio

4 people

Download the recipe sheet

12 scallops
Juice ½ orange
Juice 1 lemon
2 tbsp walnut oil
4 tbsp rapeseed oil (or other neutral oil)
Spice mix (pink peppercorns, coriander, juniper berries, chilies)
½ container fresh chives
Salt, pepper

First, prepare the lemon vinaigrette to marinade the scallops. In a mortar or blender grind 1 tbsp of the mixed spices. In a bowl, combine the juices, crushed spices and oils. Finish the marinade by adding salt and pepper. Finally, emulsify the marinade with a fork or small whisk (set aside 30 min. in the fridge).
Clean the scallops on a clean work surface. Slice them into thin slices, carpaccio style, and place them on individual plates. All you have to do is pour the previously strained (to keep out spice bits) marinade over the scallops. Then sprinkle with a few pinches of chopped chives. Your scallop carpaccio is ready! You can enjoy it right away or keep it in the refrigerator for a maximum of one hour.

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