Cassis blanc

Shellfish and Seafood

Scallop tartare with citrus

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

Prefer a pairing with a young vintage.

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Shellfish and Seafood

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

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

scallops with lime

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Shellfish and Seafood

Scallops with supreme sauce

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

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Cold starters

Sea bass and red tuna carpaccio

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 3 years old.

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Cold starters

Sea bass carpaccio

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 3 years old.

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Seafish

Sea bass fillets and fennel

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Seafish

Sea bass with fennel

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

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Seafish

Sea Bream carpaccio with citrus

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 3 years old.

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Seafish

Sea bream carpaccio with lemon

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

Lemon sauce : lemon, olive oil.

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

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Seafish

Sea bream tartare with lime

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

Prefer a pairing with a young vintage.

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Seafish

Sea bream with candied lemon

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Salads

Sea salad

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Appetizers and Amuse-bouches

Seafood bites

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Mushrooms, Vegetables, Pasta and Rice

Seafood rice

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Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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Hot Starters

Seafood soufflé

Served hot.

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Seafish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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Shellfish and Seafood

Shellfish

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Shellfish and Seafood

Shellfish gratin

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Salads

Shrimp and citrus salad

Prefer a pairing with a young vintage.

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Salads

Shrimp and grapefruit salad

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Miscellaneous

Shrimp guédille

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Prefer a pairing with an unoaked wine.

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Food and wine pairing

Cassis blanc

Synonyms

This drink pairs well with 320 dishes:

Scallop tartare with citrus

Scallops a la nage

Scallops with cream sauce

scallops with lime

Scallops with supreme sauce

Sea bass and red tuna carpaccio

Sea bass carpaccio

Sea bass fillets and fennel

Sea bass with fennel

Sea Bream carpaccio with citrus

Sea bream carpaccio with lemon

Sea bream tartare with lime

Sea bream with candied lemon

Sea salad

Seafood bites

Seafood rice

Seafood salpicon

Seafood soufflé

Sète-style bourride

Shellfish

Shellfish gratin

Shrimp and citrus salad

Shrimp and grapefruit salad

Shrimp guédille