Bellet blanc

Consommés, Broths and Soups

Aigo boulido

France. Provence-Alpes-Côte d’Azur.

Soup with garlic and boiled sage leaves.

Prefer a pairing with a wine aged 1 to 3 years old.

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Sauces

Aïoli

Provençale sauce.

An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

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Appetizers and Amuse-bouches

Anchovy butter

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

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Appetizers and Amuse-bouches

Anchovy butter canapé

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

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Pizza, Quiche, Tart, Pie

Anchovy pizza

Prefer a pairing with a wine aged 1 to 3 years old.

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Sauces

Anchovy sauce

Anchovy sauce : anchovy and herb sauce with shallot and oil.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Cheeses

Banon

France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.

Soft-ripened cheese made from goat's milk with a bloomy rind.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Prefer a pairing with a young (2 years) and fruity wine.

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Pizza, Quiche, Tart, Pie

Bay scallop and seafood tart with leek fondue

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Shellfish and Seafood

Bay scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Prefer a pairing with a wine aged 1 to 2 years old.

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Shellfish and Seafood

Bay scallop skewers

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Shellfish and Seafood

Bay scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Bay scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Prefer a pairing with a wine aged 1 to 2 years old.

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Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Curry sauce : velouté curry and cream.

Prefer a pairing with a wine aged 1 to 2 years old.

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Shellfish and Seafood

Bay scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Shellfish and Seafood

Bay scallops with butter

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Shellfish and Seafood

Bay scallops with fresh cream

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Shellfish and Seafood

Bay scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Shellfish and Seafood

Bay scallops with lime

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Shellfish and Seafood

Bay scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

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Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

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Shellfish and Seafood

Boudin of bay scallops

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Food and wine pairing

Bellet blanc

Synonyms

This drink pairs well with 204 dishes:

Aigo boulido

Aïoli

Anchovy butter

Anchovy butter canapé

Anchovy pizza

Anchovy sauce

Artichokes a la barigoule

Banon

Basquaise-style tuna

Bay scallop and seafood tart with leek fondue

Bay scallop carpaccio with lemon

Bay scallop skewers

Bay scallop tartare

Bay scallop tartare with citrus

Bay scallop tartare with lime and curry sauce

Bay scallops a la nage

Bay scallops with butter

Bay scallops with fresh cream

Bay scallops with lemon butter sauce

Bay scallops with lime

Bay scallops with supreme sauce

Bordeaux style Bay scallops

Bordeaux style scallops

Boudin of bay scallops