22 May 2014
An original Wine and Food pairing with our Chablis Vaulorent
We have set up a partnership with the chef Nicolas Isnard from Dijon who has imagined a few innovative recipes to match with our best crus.
You can enjoy our Chablis Vaulorent 2011 with a reinvented recipe of the French “egg Mayonnaise”.
Cooked at low temperature, the egg is then presented on mashed watercress accompanied by whipped mayonnaise and a few thin slices of crusty sandwich loaf.
The flavours of the wine and the dish perfectly harmonize, the richness and freshness of the Chablis helping balance the few acid notes of the dish.
If you would like to experiment this wine and food matching, write us to get the detailed recipe of the 2014 French “egg Mayonnaise”!
