SLIDESHOWS: Recipes from Hall of Fame Best New Chefs

Skate with Mushrooms and Hazelnuts

This luscious dish from Daniel Boulud (F&W Best New Chef 1988) is deceptively simple: skate stuffed with duxelles, a mixture of mushrooms and shallots, served alongside creamed spinach. The rich skate and mushrooms go particularly well with white Burgundies from the village of Meursault. At Bar Boulud, wine director Daniel Johnnes pours the complex La Vigne D’Or Meursault Grands Charrons. A more widely available choice is the earthy and focused Louis Jadot Meursault.

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