Chablis Grand cru

Pizza, Quiche, Tart, Pie

Green asparagus quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

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Seafish

Grilled brill

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Shellfish and Seafood

Grilled crab

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Shellfish and Seafood

Grilled crab claws

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Seafish

Grilled darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Prefer a pairing with a wine aged 5 to 12 years old.

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Shellfish and Seafood

Grilled lobster

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Seafish

Grilled pavé of salmon

Prefer a pairing with a wine aged 5 to 12 years old.

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Freshwater fish

Grilled pike-perch

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Seafish

Grilled salmon

Prefer a pairing with a wine aged 5 to 12 years old.

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Seafish

Grilled salmon a l'unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Prefer a pairing with a wine aged 5 to 12 years old.

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Seafish

Grilled salmon with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Prefer a pairing with a wine aged 5 to 12 years old.

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Seafish

Grilled sea bass

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Seafish

Grilled sea bass fillets with almonds

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Seafish

Grilled sole

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Shellfish and Seafood

Grilled spiny lobster

Prefer a pairing with a wine aged 5 to 12 years old.

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Shellfish and Seafood

Grilled spiny lobster with fleur de sel

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Shellfish and Seafood

Grilled spiny lobster with fresh pasta

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Seafish

Grilled turbot

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Freshwater fish

Grillled pike

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Cheeses

Gubbeen Extra Mature

Ireland. Cork.

Soft-ripened cow's milk cheese with a washed rind.

Ripening : 2 months.

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Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Prefer a pairing with a young wine.

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Food and wine pairing