Condrieu demi-sec

Shellfish and Seafood

Roasted lobster with spices

Pair according to the hotness of the spices.

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Seafish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Prefer a pairing with a wine aged 2 to 6 years old.

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Consommés, Broths and Soups

Saffron mussel soup

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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 olive oil

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Shellfish and Seafood

Sautéed scallops with cream sauce

Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

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Shellfish and Seafood

Scallops with porcini

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Shellfish and Seafood

Scallops with spices

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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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Seafish

Sea bass with coconut milk

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Shellfish and Seafood

Shrimp raviole with langoustine

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Seafish

Sole fillets with fresh cream

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Seafish

Sole fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Seafish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

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Hot Starters

Spiced pork nem

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.

Served hot.

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Feathered game

Stuffed quail with duck foie gras

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Sauces

Supreme sauce

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

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Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Condiments

Sweet curry

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Salads

Thai beef salad

Slices of marinated grilled beef served with crunchy vegetables, fresh herbs (mint, coriander), red onions, and a spicy Thai dressing made with lime juice, fish sauce, and chili.

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Seafish

Turbot with hollandaise sauce

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

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Seafish

Turbot with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Food and wine pairing