Recipes from Chablis

Flinty, austere, appetite-whetting chablis goes well with all kinds of dishes; its minerality makes it a perfect pair for everything from coquilles St-Jacques to guacamole. Adam Gollner traveled to Chablis to taste the chardonnays at their source, get to know its inhabitants, and discover the foods they eat at home. He returned with a collection of simple, sturdy recipes from the region’s food-loving winemakers.

Seared Scallops with Steamed Brussels Sprout Leaves

Seared Scallops with Steamed Brussels Sprout Leaves

Escarole with Confit Duck Gizzards, Comté, and Walnuts

Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute. Get the recipe for Escarole with Confit Duck Gizzards, Comté, and Walnuts »

Three Cheese Gougères

Three distinct cheeses are incorporated into this classic savory pâte à choux snack. More cheese is sprinkled over the tops of the gougères to produce a golden crust. Get the recipe for Three Cheese Gougères »

Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis)

In this dish, thick-cut ham is doused in a velvety tomato-based cream sauce made with chablis. Get the recipe for Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis) »

Scrambled Eggs with Black Truffles

Scrambled Eggs with Black Truffles

Mushroom Risotto

Half the mushrooms are folded into this creamy risotto, lending the rice an earthiness, while the rest are roasted into a crisp, meaty garnish. See the recipe for Mushroom Risotto »

Truffle Butter

Truffle butter is an easy, elegant spread to pair with good bread.