Buckwheat Crepe, White Pudding and Chanterelle Mushrooms
Sautee the chanterelles in a small amount of butter in a frying pan.
Season with salt and pepper, add the cream and chervil, and cook for 2 or 3 min. Keep warm.
Lay out a crepe on the countertop.
Place a white pudding sausage in the center, prick with a fork, add a small piece of butter, season with pepper, roll the crepe around the white pudding sausage and place on a non-stick baking sheet.
Repeat for the other crepes.
Preheat the oven to 150 °C and bake for 15 min.
Cut into thick rounds and thread onto a wooden skewer with a chanterelle mushroom. Keep warm.
When serving, pour a small amount of cream into a bowl and place the skewer atop the bowl.
Perfect wine pairing
More about this grape varietyChardonnay de France
The power behind refinement and full body. Chardonnay has become the most renowned white grape variety in the world of wines. It typifies French chic with its smooth palate and long finish. Always amazing with shellfish and fine fish. Scallops, whether simply sautéed or in a tartar with truffles, are an excellent pairing. This very chic combination is both mouthwateringly eye-appealing and easy to make. With the finesse of the meat and the elegance of the bouquet, it is pure pleasure. Chardonnay’s long finish perfectly complements the scallop’s powerful flavor. It is also the wine of choice for a Tarama Soufflé. It is a very creative match with pears. To prove its power and noble character, Chardonnay here pulls off a breathtaking harmony between the savory flavor of Roquefort cheese, the sweetness of the pear, and the long-lasting aroma of saffron. A miraculous combination that you simply cannot miss.
