Bouzeron

Appetizers and Amuse-bouches

Accras cod

Lightly spiced cod fritter.

Serve hot as an appetizer or as a starter.

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Shellfish and Seafood

Aguachile

Mexico.

Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

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Cured Meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

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Shellfish and Seafood

Bay scallop carpaccio

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

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Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

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

Lemon sauce : lemon, olive oil.

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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 young wine.

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Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Prefer a pairing with a wine aged 2 to 4 years old.

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Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.

Fresh cheese made from pasteurized cow’s milk.

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Cheeses

Chavroux

Fresh cheese made from pasteurized goat’s milk.

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Cheeses

Claquebitou

France. Bourgogne-Franche-Comté.

Fresh cheese made from goat's milk.

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Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.

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

Prefer a pairing with a wine aged 2 to 4 years old.

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Cured Meats

Dry sausage

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Appetizers and Amuse-bouches

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Prefer a pairing with a wine aged 2 to 4 years old.

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Cold starters

Fish in a shell with mayonnaise

Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.

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Desserts and Sweet Courses

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

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Cheeses

Fresh goat cheese

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Cheeses

Fresh sheep cheese

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Seafish

Fried smelt

Prefer a pairing with a wine aged 2 to 4 years old.

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Miscellaneous

Frog legs provençal

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

Prefer a pairing with a wine aged 2 to 4 years old.

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Main courses

Galette with seafood

Galette : savory crepe.

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Salads

Grilled goat crottin salad

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Seafish

Grilled sole

Prefer a pairing with a wine aged 2 to 4 years old.

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Shellfish and Seafood

Langoustine carpaccio

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

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Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

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Food and wine pairing

Bouzeron

This drink pairs well with 58 dishes:

Accras cod

Aguachile

Andouillette with white wine

Bay scallop carpaccio

Bay scallop carpaccio with a lemon sauce

Bay scallop carpaccio with lemon

Blanquette de veau

Carré frais

Chavroux

Claquebitou

Crottin de Chavignol

Dry sausage

Fish fritters with tartare sauce

Fish in a shell with mayonnaise

Fontainebleau

Fresh goat cheese

Fresh sheep cheese

Fried smelt

Frog legs provençal

Galette with seafood

Grilled goat crottin salad

Grilled sole

Langoustine carpaccio

Limpets