Baudouin Millet, Owner – Grower
When it comes to wine, you have to know how to put pleasure before prestige.
This Petit Chablis, made with 100% Chardonnay, undergoes traditional vinification on fine lees in temperature-controlled stainless steel vats.
This wine is certified High Environmental Value (HEV).
This Petit Chablis is light yellow in colour with green highlights, limpid and brilliant. The nose is pleasant, revealing citrus notes and floral scents. On the palate, the attack is rich and aromatic; the wine is well balanced, with good tension and persistence, revealing a mineral note as it evolves.
A very pleasant Petit Chablis.
This Petit Chablis is ideal as an aperitif, with a seafood platter and grilled fish. It also work wonderfully with a smoked salmon soufflé.
We recommend you taste it between 10°C and 12°C. It is very easy to appreciate young, and you can keep it for 3 years.
- Shell fish and crustasceans
- Smoket salmon souffle
- Shrimp tartar witl lemon
Smoked salmon soufflé
200 g Comté cheese
2 slices smoked salmon
50 g unsalted butter
30 cl of milk
2 tbsp chopped chives
Cut the smoked salmon in very small pieces, set aside. Grate the Comté cheese with a coarse grater, set aside.
Prepare the béchamel sauce: In a large saucepan, melt the butter over low heat without letting it brown, then add the flour all at once, stir to make the “roux”.
Gradually pour in the milk, add a pinch of nutmeg. Leave to thicken over medium heat.
This done, preheat the oven to 185°C.
Break the eggs, separating the whites from the yokes, and incorporate the yokes one at a time in the béchamel sauce. Then incorporate the Comté cheese, the small pieces of salmon and the chives, mixing gently and lifting the dough.
Beat the egg whites until stiff with a pinch of salt, gently incorporate them into the dough.
Grease the small moulds, fill them 2/3 with the preparation. Bake them for 25 minutes without opening the door, otherwise the soufflés will collapse!
This recipe pairs equally well with the Petit Chablis La Perle.
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