Coteaux champenois blanc

Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

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Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

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Seafish

Red mullet in parchment

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Seafish

Red mullet with oriental sauce

Oriental sauce : americaine sauce with curry powder.

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Feathered game

Roast trushes with juniper berries

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Miscellaneous

Salmon guédille

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

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Cold starters

Salmon pâté

Served cold.

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Shellfish and Seafood

Scallop carpaccio with citrus

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

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Cold starters

Seafood paté

Served cold.

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Shellfish and Seafood

Shellfish

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Feathered game

Skylark skewers

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Seafish

Smoked herring

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Seafish

Smoked herring filets

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Sauces

Snail butter

Butter with garlic, shallot and parsley.

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Miscellaneous

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).

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Shellfish and Seafood

Spiny lobster with fresh cream

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Cold starters

Stuffed avocado with crab and lobster

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Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

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Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

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Cheeses

Tarentaise cheese

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 9 months minimum.

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Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Freshwater fish

Trout with meunière sauce

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

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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 mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Food and wine pairing