Michel Lamblin from Lamblin Fils
Michel Lamblin has been working for Lamblin Fils since 1975. He took over the company along with his brother Didier in 1987. His two passions are his profession (Chablis wine and all the human connections it creates), and motorcycles. He competes in motocross, and he and his wife Sylvie also enjoy taking long road trips on his prized Ducatti.
We have had the opportunity to work with you since Opimian’s inception, 46 years ago. What does this relationship mean to you?
Friendship, loyalty, partnership, pride.
The Lamblin family has been part of the world of wine since 1690. Have you ever considered quitting?
No, never—quite the contrary!
Describe your philosophy in one word.
Respect! Respect for the land so that it continues producing well for a long time, respect for our customers by providing them with the best of our work, respect for the environment for a better quality of life.
Which recent vintages are you especially proud of? Why?
The 2005 vintage. As proof, our Chablis Premier Cru Fourchaumes was crowned third best Chardonnay in the world and first in France.
What is the oldest vintage from Lamblin Fils in your cellar?
The oldest vintage we have in our cellar is a Chablis Premier Cru Fourchaumes from 1964 (26 bottles).
Besides wine, what is your favourite drink?
What’s your favourite part of winemaking?
My favourite part of winemaking is the fermentation stage when the grape juice become wine. This specific stage requires a lot of care, attention and constant monitoring of the wine’s evolution. One mistake could cost you your wine.
If you didn’t produce wine for a living, what kind of work would you do?
I’d be a doctor, involved with “Médecins du Monde”.
Apart from your own wines, what is the most breathtaking wine you have ever tasted? Why?
A Château Cheval Blanc. A Russian customer served us both a Pétrus and a Cheval Blanc at a dinner. I found the Cheval Blanc extraordinary and superior to the Pétrus.
Which of your current wines fascinates you the most? Why?
The Chablis Premier Cru Fourchaumes for its finesse, fullness and femininity.
Which bottle is open in your kitchen right now?
A Chablis Vieilles Vignes 2013 and a Rioja.
Why order Lamblin’s Crèmes de Fruits?
To enjoy on its own, with ice cubes, or with a dry or sparkling white wine—you can use them to create your various cocktails or to enhance desserts or ice cream. You can also flavour your dishes with a Dijon Crème de Cassis mayonnaise that pairs beautifully with seared scallops.
What is your favourite destination? Why?
There are several. Thailand for the warmth and tranquility of its people, culture, cuisine and sun. But, in all sincerity, I love Canada and am looking forward to returning in the fall.
What is the best aspect of life in Maligny?
That’s not easy to answer. It’s the village of my childhood, so I have only fine and beautiful memories.
If you could invite three people, living or dead, to your table, who would you choose?
De Gaulle, Churchill and Alexander the Great.
Let’s play a little game: Dogs or cats?
Books or movies?
Difficult choice… (joking) both!
Football or Rugby?
Red, white or rosé?
Can you suggest a food and wine pairing for spring featuring one of your Opimian wines from last year?
I suggest these two recipes paired with two of our Chablis Premier Cru.
Turbot Ceviche, Espelette Pepper, Lime & Olio Nuovo
• 1/2 lb or 250 g fresh turbot, cut into thin slices
• 1 tbsp (15 ml) Taggiasca dried olives, chopped
• 4 tsp (20 ml) Espelette pepper
• 2 tsp (10 ml) lime juice
• zeste of 1 lime
• 2 tbsp (30 ml) Olio Nuovo (or extra-virgin olive oil)
• 1/2 tsp (2.5 ml) Mardon sea salt
1- Place thin slices of turbot on each individual plate or large serving platter.
2- Sprinkles spices evenly over fish (salt, pepper and olives), then drizzle olive oil and lime juice over lot.
3- Top off fish with bit of lime zest.
Serves 4. Pair with our Chablis Premier Cru Vaillon (lot 1787). A subtle and expressive wine with notes of pithy fruits and green apples, this wine is full of freshness that complements the zesty turbot to perfection.
Roasted Sole, Cauliflower, Capers & Lemon
• 1 whole fresh sole (about 500 to 700 g, cleaned)
• 2 tbsp (30g) flour
• 2 tbsp (30 ml) extra virgin olive oil
• 1/2 tsp (2.5 ml) freshly ground black pepper
• 1 tsp (5 ml) coarse salt
• 350 g cauliflower, cut into small florets
•1 tsp (5 ml) capers
• 1 pinch dried red pepper
• 1 lemon
• 1/2 cup (120 ml) Chablis wine
• 140 g cold butter
1- Drizzle olive oil into large pan over medium heat.
2- Flour and season sole with salt and pepper. Lightly scrape off excess.
3- Place sole in heated pan and cook a few minutes on both sides until golden and crispy.
4- Remove sole from pan, place on plate and put aside.
5- With pan still at medium heat, deglaze with Chablis and let reduce by half.
6- Add cauliflower, capers, pepper and cold butter to emulsify sauce.
7- Top sole with cauliflower sauce.
Serves 1-2. Pair with our Chablis 1er Cru Fourchaume (lot 1787). An aromatic wine that marries both flavours of fruit and white flowers, the Chablis Premier Cru Fourchaume is very elegant, smooth and round. Its aromas and flavours are perfectly highlighted with this recipe. Lightly acidic with the lemon, it’s a delicately lively and flavourful recipe with notes of hazelnut from roasted buttery goodness.
Crème de Cassis de Dijon Mayonnaise
Combine egg yolk, Dijon mustard, and pinch of salt and pepper. Pour vegetable oil in slow stream to fluff up mixture. Continue whisking until mayonnaise is thick. Add Crème de Cassis de Dijon.