With each season, chefs look forward with anticipation to their new recipes and the wonderful flavor profiles in the wine that will showcase and pair with them.  Most of the dishes are classics lifted from the heart of French regional cuisine, dishes that evoke the essence of France, the spirit of farm, terroir, and the wines that come from Bordeaux, Chablis, Burgundy, and Barsac.  Gruyère, Cheddar, and Parmesan Soufflé, paired with Chablis; Arugula Salad with Lentil Ragu, Prosciutto and Mustard Dressing, paired with Rhône; Chive Butter Drizzled Seared NY Strip Steak with Potato Gratin, paired with Bordeaux; Ricotta Fritters with Creamy Custard Sauce and Preserves, paired with Sauternes