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

The umami-rich combination of ginger and soy sauce in this scallop dish from Margaux Laroche of Domaine d'Henri is an unusual yet perfect pairing for a glass of crisp chablis.Ingalls Photography
Escarole with Confit Duck Gizzards, Comté, and Walnuts

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.William Hereford
Chablis Three Cheese Gougeres

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

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.Ingalls Photography
Chablis Scrambled Eggs with Black Truffles

Scrambled Eggs with Black Truffles

In this recipe, cracked eggs are infused with grated truffles overnight. Then the eggs are slowly stirred over a double-boiler to produce a velvety scramble.Ingalls Photography
Chablis Mushroom Risotto

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 »Ingalls Photography
Chablis truffle butter

Truffle Butter

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