Chassagne-Montrachet blanc

Seafish

Salmon tartare with herbs

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

Salt-crusted sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Salads

Sautéed bay scallop salad and black truffle vinaigrette

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Shellfish and Seafood

Sautéed bay scallops

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Shellfish and Seafood

Sautéed bay scallops with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Sautéed bay scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

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Seafish

Sautéed darne of salmon

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

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Poultry

Sautéed duck foie gras

Served hot.

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Shellfish and Seafood

Sautéed langoustine with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Mushrooms, Vegetables, Pasta and Rice

Sauteed morel mushrooms

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Seafish

Sautéed pavé of salmon

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Salads

Sauteed porcini mushroom salad

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Freshwater fish

Sautéed rainbow trout

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Salads

Sautéed scallop salad with black truffle vinaigrette

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Shellfish and Seafood

Sautéed scallops

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Shellfish and Seafood

Sautéed scallops with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

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Seafish

Sautéed sea bass

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Seafish

Sautéed sea bass fillets

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Seafish

Sautéed sole fillets

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Shellfish and Seafood

Scallop carpaccio

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

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Scallop carpaccio with black truffle oil

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

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Food and wine pairing