Zucchini Clafoutis Cake and Grilled Hazelnuts

For 4 people
  • 50 g hazelnuts
  • 25 cl milk
  • 3 eggs
  • 3 small zucchini
  • Salt
  • Freshly ground pepper
  • Crush the hazelnuts into coarse chunks. In a mixing bowl, whisk the milk and eggs, add the hazelnuts and season.

    Wash the zucchini and chop them into thin rounds.

    Pour the batter into individual buttered molds, and arrange the zucchini rounds so they are straight.

    Preheat the oven to 180 °C and bake for 20 to 30 min.

    Serve warm.

    Perfect wine pairing

    More about this grape variety

    Chardonnay 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.

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