Ceviche & Coctail Botana

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Chill the William Fèvre Bougros 2021 to 10–12°C (50–54°F). Place bottle in refrigerator for 90 minutes or an ice bucket with 1 part ice to 2 parts water for 15–20 minutes. Avoid over-chilling — goal is cool, not icy.

Select tulip-shaped white wine glasses (or standard white wine stemware). Rinse glasses with a small splash of chilled filtered water and dry to remove dust; this helps preserve the wine’s aromatic lift.

Set out a small water carafe and chilled water glasses for palate cleansing between sips.

Pat scallops very dry with paper towels. If there is a small side muscle attached, remove it and discard. Arrange scallops spaced in a shallow dish or on a plate lined with plastic wrap.

Prep scallops

In a small bowl combine fine sea salt (1.5 tsp) and granulated sugar (1 tsp). Add the grated lime and lemon zest and mix well so citrus oils distribute through the cure.

Make cure

Sprinkle the cure evenly over both sides of each scallop. Cover the dish tightly with plastic wrap and refrigerate for 20–25 minutes — this lightly firms and seasons the scallops without fully 'cooking' them.

Cure scallops

After curing, gently rinse the scallops under very cold water to remove the cure and excess salt/sugar. Pat completely dry on paper towels. This step prevents overly salty bites.

Rinse & dry

Place the dried scallops in a bowl. Add 2 tsp extra-virgin olive oil, 1 tsp fresh lemon juice, chopped chives (2 tbsp), chopped dill (1 tbsp), 1 tsp lightly crushed pink peppercorns, and 1/4 tsp freshly ground black pepper. Toss gently to coat each scallop evenly.

Dress scallops

Arrange microgreens or baby arugula on four chilled plates (about a small handful per plate). Place three scallops atop each bed of greens, spacing them attractively.

Plate

Spritz a tiny bit of olive oil or brush 1 tsp olive oil over scallops and greens for sheen. Scatter a pinch of additional lime zest across the plated scallops and finish with a few extra lightly crushed pink peppercorns for color and gentle spice.

Finish

Serve immediately with the William Fèvre Bougros chilled. The bright lime and lemon notes, delicate herbs, and saline scallop will echo the wine’s citrus and mineral profile.

Timing & serving

Blend the chopped peeled cucumber (1/2), 1 tbs fresh lime juice, 2 tsp simple syrup, 1/2 tsp lime zest and a pinch (1/4 tsp) of sea salt until smooth.

Strain the mixture through a fine sieve into a shallow metal pan to remove fibrous bits. Place pan in the freezer.

After 30 minutes, use a fork to scrape the frozen edges into the center. Repeat scraping every 20–30 minutes until the mixture is a fluffy granita (about 2–3 cycles, total 60–90 minutes).

Spoon a small quenelle (1–2 tbsp) of granita onto each scallop plate immediately before serving. The cool, bright cucurbit-lime accent refreshes the palate and highlights the wine’s lime zest and mineral notes.

William Fèvre Grand Cru Bougros Chablis 2021

Filtered water (for palate cleansing)

Ice (optional, for chilling)

Fresh sea scallops (dry-packed, large)

Fine sea salt

Granulated sugar

Lime zest (finely grated)

Lemon zest (finely grated)

Fresh chives (finely snipped)

Fresh dill (finely chopped)

Extra-virgin olive oil

Microgreens or baby arugula

Pink peppercorns (lightly crushed)

Freshly ground black pepper

Lemon juice (fresh)

Olive oil spray or extra small amount

English cucumber (peeled, seeded, chopped)

Lime juice (fresh)

Simple syrup (1:1 sugar to water, chilled)

Finely grated lime zest

Pinch of fine sea salt

William Fevre Grand Cru 'Bougros' Chablis 2021

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Spicy Salmon Tartare, Crispy Rice, Jalapeño

SPICY SALMON ON CRISPY RICE

Crispy Fried Squid, Chipotle Chilli, Smoked Spices, Fresh Red Chilli, Spring Onion, Lime, Shichimi Aioli

CHIPOTLE CALAMARI

FALAFELITO (Vg)

Kombu Broth, White Miso, Tofu, Seaweed, Spring Onion, Chipotle

CHIPOTLE MISO SOUP (Vg)

Kombu Broth, White Miso, Tofu, Seaweed, Spring Onion

MISO SOUP (Vg)

Make William Fevre Grand Cru 'Bougros' Chablis 2021 Recipe in just 2h . Elegant Lime Zest • Mineral

William Fevre Grand Cru 'bougros' Chablis 2021 Recipe

Descriptors

Tasting Notes

Food Pairings

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