Victoria L

How about a Hermitage Blanc or a white Chateuneuf? I find the mineral qualities of white rhones would complement the chanterelles while the acidity would work well with the shell fish. The mineral earthy tones would also be a nice foil to the snap peas and musty truffles. Chave is obvioulsy fantastic but $$$. Chapoutier is a solid negotiant. On the less obvious side, I would pair an arneis from Piedmont. Giacosa has a very good one for less money.