Châteauneuf-du-Pape blanc

Shellfish and Seafood

Roasted lobster with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Shellfish and Seafood

Roasted lobster with vanilla

Prefer a pairing with a wine of at least 8 years old.

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Seafish

Roasted monkfish

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Freshwater fish

Roasted pike-perch fillets with hollandaise sauce

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

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Seafish

Roasted sea bass with fennel

Prefer a pairing with a wine aged 4 to 8 years old.

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Seafish

Roasted sea bass with fennel and star anise

Prefer a pairing with a wine aged 4 to 8 years old.

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Seafish

Roasted sea bream

Prefer a pairing with a young wine.

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Veal

Roman-style saltimbocca

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.

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Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.

Raw cow's milk cheese with pressed uncooked paste.

Serve with the most mature cheeses.

Prefer a pairing with a full-bodied white wine.

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Cold starters

Salmon mousse

Prefer a pairing with a young wine.

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Cold starters

Salmon pâté

Served cold.

Prefer a pairing with a young wine.

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Poultry

Sautéed duck foie gras wih citrus

Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Sauteed horn of plenty mushrooms

Prefer a pairing with a young wine.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

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Freshwater fish

Sautéed rainbow trout

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Seafish

Sautéed red mullet fillets

Prefer a pairing with a wine aged 1 to 4 years old.

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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

Scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Prefer a pairing with a young wine.

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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 en croûte with tarragon

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Seafish

Sea bass fillets and fennel

Prefer a pairing with a wine aged 4 to 8 years old.

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Seafish

Sea bass with beurre blanc sauce, with shallots and fennel

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Prefer a pairing with a wine aged 4 to 8 years old.

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Seafish

Sea bass with fennel

Prefer a pairing with a wine aged 4 to 8 years old.

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Seafish

Sea bass with fennel and star anise

Prefer a pairing with a wine aged 4 to 8 years old.

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Food and wine pairing