Issue 172

Chablis Scrambled Eggs with Black Truffles

Scrambled Eggs with Black Truffles

Chablis Mushroom Risotto

Mushroom Risotto

Seared Scallops with Steamed Brussels Sprout Leaves

Seared Scallops with Steamed Brussels Sprout Leaves

Escarole with Confit Duck Gizzards, Comté, and Walnuts

Escarole with Confit Duck Gizzards, Comté, and Walnuts

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

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

Chablis truffle butter

Truffle Butter

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