By that afternoon, word was out about my visit, and the invitations started pouring in. Olivier Savary and his wife, Francine, from Domaine Savary had me over for a taste of jambon au chablis. Julien Brocard's wife, Laurence, showed me how she makes pot-au-feu. And Margaux Laroche from Le Domaine d'Henri prepared a simple meal of scallops and steamed Brussels sprout leaves. “For me, wine can't go without food,” Laroche explained, digging in. “They just go together, so I'm happy to do a tasting like this.” She made a light sauce to go with the scallops—grated ginger slowly heated in a couple of tablespoons of butter, and then spiked with soy sauce. “My mother always taught me that soy sauce is a particularly well-suited match for chablis,” she explained.