Tags » Chassagne-Montrachet

Sea Bass with Triple Fennel


I love to prepare sea bass sous-vide followed by crisping up the skin in clarified butter. This way it is possible to have crispy skin (using flour and clarified butter) combined with tender juicy flesh (by cooking sous-vide). 1,047 more words

Food

2009 Paul Pillot Chassagne-Montrachet 1er Cru Grandes Ruchottes, Burgundy, France

You’d almost swear this was from the Yarra Valley – it finds that elusive balance of elegance without being lean and body without being flabby. Quite a bright yellow colour. 95 more words

French Wine

wine - 2008 Château de Chassagne-Montrachet Chassagne-Montrachet

Review