Baudouin Millet, Owner – Grower

Petit Chablis

When it comes to wine, you have to know how to put pleasure before prestige.

Paul Claudel


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).

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


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.

Download the technical sheet

Wine-food pairing

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.

- Aperitif

- Oysters

- Shell fish and crustasceans

- Smoket salmon souffle

- Shrimp tartar witl lemon

Gourmet idea

Smoked salmon soufflé

8 people

Download the recipe sheet

200 g Comté cheese

2 slices smoked salmon

5 eggs

50 g unsalted butter

30 cl of milk

Salt, pepper


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.

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