Campari clarifié au Boursin, Gin, Lillet Blanc

FROMAGE & JARDIN

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Chill the 2017 Chavy-Chouet Folatières to about 10–12°C (50–54°F) and serve alongside the dish. Reserve about 1/2 cup of the same or a similar dry Chardonnay to use in the beurre blanc and for any sauce reduction.

Place diced celery root and potato in a saucepan and cover with cold salted water. Bring to a gentle boil, then reduce to a simmer and cook until very tender, about 18–22 minutes.

Prepare and cook

Drain well and return to the warm pot to dry for a minute. Add butter and roughly mash, then use a hand blender or ricer for a silky texture. Gradually add warm cream until you reach a smooth, spreadable purée. Season with salt, white pepper, and a tiny pinch of nutmeg. Keep warm on very low heat or hold in a warm oven (80–90°C / 175–195°F).

Mash and finish

In a small saucepan over medium heat, combine 1/2 cup dry white wine and 2 tbsp white wine vinegar with the minced shallots. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes). If using heavy cream, add 1 tbsp now and reduce briefly—this helps stabilize the emulsion.

Reduce aromatics

Lower heat to very low. Begin whisking in the cold cubed butter, a few cubes at a time, whisking constantly until each addition is incorporated and the sauce becomes glossy and slightly thickened. Do not let the sauce boil. If sauce becomes too cool or breaks, very gently warm and whisk or add a tablespoon of warm liquid (water or wine) to bring it back.

Emulsify butter

Stir in lemon juice, season with 1/2 tsp salt and 1/4 tsp white pepper. Keep warm in a thermos or over a very gentle bain-marie (do not overheat) until plating.

Finish

Clean baby leeks thoroughly, then halve lengthwise. Pat dry.

Prepare leeks

In a skillet over medium heat, melt 1 tbsp butter with 1 tsp olive oil. Add leeks cut-side down and sauté until lightly caramelized and tender, about 6–8 minutes. Turn and warm through another 1–2 minutes. Finish with lemon zest and snipped chives; season lightly with salt and keep warm.

Sauté

Pat halibut fillets dry with paper towel. Season both sides with kosher salt and black pepper. Lightly dust each fillet with flour, shaking off excess.

Season and dust

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp butter. When foaming, add the fillets and sear for 3–4 minutes without moving, until a golden crust forms. Flip and cook 2–3 minutes more until opaque through the center (internal temperature ~55–60°C / 130–140°F) depending on thickness. Remove to a plate and tent loosely with foil to rest for 2–3 minutes.

Sear

If desired, add the reserved 2 tbsp minced shallot to the hot pan, deglaze with 1/2 cup dry white wine, scrape up brown bits, reduce slightly (1–2 minutes) and spoon this over the fish before adding beurre blanc for extra depth.

Optional pan flavor

On each warmed plate, spoon 3–4 tablespoons of celery-root purée in the center and create a shallow well. Arrange a halibut fillet atop the purée. Tuck 3 baby leek halves beside the fish. Spoon 2–3 tablespoons of warm beurre blanc gently around and partially over the fish, taking care not to overwhelm the purée. Add a small mound of microgreens or baby arugula lightly dressed with 1 tsp extra-virgin olive oil. Finish with a few flakes of sea salt and a twist of lemon zest. Serve immediately with a chilled glass of 2017 Chavy-Chouet Folatières.

2017 Chavy-Chouet 1er Cru Folatières (Chardonnay)

White wine (same or similar Chardonnay) for reduction

Halibut fillets, skinless

Kosher salt

Freshly ground black pepper

All-purpose flour (for light dusting)

Unsalted butter

Olive oil

Shallots, finely minced

Dry white wine (use same style as pairing)

White wine vinegar

Heavy cream (optional, for stability)

Cold unsalted butter, cubed

Lemon juice (fresh)

Salt

White pepper (or finely ground black)

Celery root (peeled, diced)

Russet potato (peeled, diced)

Heavy cream or whole milk

Freshly ground white pepper

Nutmeg, freshly grated

Baby leeks (white & pale green), trimmed, halved lengthwise

Fresh chives, finely snipped

Lemon zest

Microgreens or baby arugula (for plating)

Extra-virgin olive oil

Flaky sea salt (for finishing)

2017 Chavy-Chouet | 1er Cru Folatieres

Mint julep

Sazerac

Hurricane

encouraged us to order a cup for dunking, which turned out to be a key component to fully enjoy these puffy fried pastries.

Verve coffee

will convert anyone who claims not to like this dessert.

Chocolate bread pudding

the broth made with shrimp and sausage sitting below the crisp-skinned fillet.

Red snapper courtbouillon

Make 2017 Chavy-Chouet | 1er Cru Folatieres Recipe in just 1h . Puligny-Montrachet | Chardonnay

2017 Chavy-chouet | 1er Cru Folatieres Recipe

Descriptors

Tasting Notes

Food Pairings

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