Bourgogne Hautes Côtes de Nuits blanc

Seafish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

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Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.

Seasoned with a parsley and pickled gherkin vinaigrette.

Prefer a pairing with a lively and fruity wine.

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Seafish

Pavé of salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Seafish

Plancha grilled sole

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Shellfish and Seafood

Prawns flambéed with Cognac

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Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Prefer a pairing with a young wine.

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Hot Starters

Provençal goat cheese puff pastry

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Seafish

Provençal grilled sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Shellfish and Seafood

Razor shell with lemon

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Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.

Pressed and uncooked cheese made from raw cow's milk (Red label).

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Seafish

Salmon tartare with citrus

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

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Seafish

Salmon tartare with herbs

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

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Shellfish and Seafood

Sautéed bay scallops with citrus fruits

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Shellfish and Seafood

Sautéed scallops with citrus fruits

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Seafish

Sea bream in parchment with fennel

Prefer a pairing with a young vintage.

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Seafish

Sea bream with candied lemon

Prefer a pairing with a young vintage.

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Seafish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Prefer a pairing with a young vintage.

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Sauces

Snail butter

Butter with garlic, shallot and parsley.

Prefer a pairing with a young wine.

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Hot Starters

Snails in bread crust

Dish made with bread dough.

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Miscellaneous

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).

Prefer a pairing with a young wine.

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Hot Starters

Snails puff pastry

Dish made with puff pastry.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Prefer a pairing with a young wine.

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Cured Meats

Young rabbit paté

Served cold or at room temperature.

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Food and wine pairing