Baudouin Millet​, A Signature

Chablis Grand Cru Vaudésir

Art and wine are the superior joys of free men.



This Chablis Grand Cru Vaudésir, made with 100% Chardonnay, undergoes traditional vinification, 50% in steel vats and 50% in barrels (2/3 years old) which gives it depth.


The yellow golden colour of this Chablis is sparkling, limpid and fluid at the same time.
Its nose is complex: it reveals notes of ripe fruit. It is delicate and intense.
The attack on the palate is supple and juicy. Very racy; we find aromas of toasted almonds, very subtle not in opulence but in its refinement. The palate is fresh and pure with a very noble acidity.

We end with a warm note which ignites desire.

Download the technical sheet

Wine-food pairing

This Chablis Grand Cru Vaudésir pairs well with fine food and delicate dishes: Foie gras, fine fish, white meats and poultry, as well as goat cheese.

We recommend you taste it between 12°C and 13°C. It will take on powerful characteristics after a few years of aging (up to 10 years).

- Foie gras

- Fine fish

- Poultry

- Creamed white meats

Gourmet idea

Turbot fillets with lobster sauce

6 people

Download the recipe sheet

1 lobster approximately 600 g
6 turbot fillets
1 bunch of parsley
1 bay leaf
1 sprig thyme
200 g butter
1 lemon
10 cl white wine
2 eggs
Cayenne pepper

Cook the lobster in boiling water and add the herbs. Cook for 20 min., turn the heat off and let cool.
Squeeze the lemon and add its juice to 75 cl of water. In a baking dish, place 50 g of butter with the turbot fillets. Cover with the lemon water. Place baking dish in oven preheated to 180°C and leave in for 10 min. Take the baking dish out of the oven and cover with aluminum foil.
Remove the lobster from its pot.
Place it on its back and cut into the belly membrane. Gently pull out the tail and cut the widest part into thicker slices. Set aside.
Dice the rest of the lobster as well as what you remove from inside the claws. Remove the roe or coral (eggs), crush and mix with 150 g of fresh butter. Take 10 cl of the broth the lobster cooked in, add 10 cl of white wine and reduce by half over high heat. Remove from heat, let cool. Incorporate while beating the two egg yolks, and put back on the heat while still beating to allow to thicken before adding the lobster butter. Add a pinch of Cayenne pepper and the diced lobster.
In a previously heated serving dish, arrange the turbot fillets in a half moon. Cover the rest of your dish with the lobster sauce. Then arrange your lobster cutlets and cover with the sauce.
This recipe pairs equally well with the Chablis Grand Cru Les Preuses.

Le site utilise des cookies pour vous fournir le meilleur service possible. Pour en savoir plus : Mentions légales

Je refuse

To continue your visit, you must be of legal age, authorized for the purchase and consumption of alcohol. If there is no legislation in this regard in your country, you must be at least 21 years old.

FR  | EN

Alcohol abuse is dangerous for your health. To be consumed in moderation