Champagne blanc brut

Shellfish and Seafood

Scallop carpaccio with lemon

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

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Shellfish and Seafood

Scallop carpaccio with tapenade

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

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

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Shellfish and Seafood

Scallop tartare

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

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Shellfish and Seafood

Scallop tartare with citrus

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

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Shellfish and Seafood

Scallop tartare with herbs

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

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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 cassolette with black truffle

Cassolette : individual container for presenting a dish.

Pairing with a dominant Chardonnay grape.

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Shellfish and Seafood

Scallops cassolette with porcini mushrooms

Cassolette : individual container for presenting a dish.

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Shellfish and Seafood

Scallops with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Shellfish and Seafood

Scallops with black truffle

Pairing with a dominant Chardonnay grape.

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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 porcini

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Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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Seafish

Sea bass and salmon tartare with sorrel sauce

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

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

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Seafish

Sea bass fillets

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Seafish

Sea bass fillets and fennel

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Seafish

Sea bass with fennel

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Seafish

Sea bass with porcini mushrooms

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Seafish

Sea bream tartare with lime

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

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Shellfish and Seafood

Seafood

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Appetizers and Amuse-bouches

Seafood bites

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Cold starters

Seafood paté

Served cold.

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Main courses

Seafood platter

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Food and wine pairing