Côtes du Rhône blanc

Seafish

Haddock tartare

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

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Pork

Herb and caper sauce

Prefer a pairing with a young and unoaked wine.

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Cured Meats

Jamón ibérico

Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).

Pairing with a dominant Roussanne grape.

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Main courses

Lamb offal stew

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Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.

Cream sauce : béchamel sauce with cream.

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Hot Starters

Langoustine raviole

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

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Shellfish and Seafood

Langoustine tartare with lime

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

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Appetizers and Amuse-bouches

Langoustines fritters

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Mushrooms, Vegetables, Pasta and Rice

Leeks vinaigrette

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Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Pairing with a dominant Viognier grape.

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Cheeses

Louis d’Or

Canada. Quebec.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 9 months.

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Salads

Marinated salmon salad

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Desserts and Sweet Courses

Mirabelle plum tart

Pairing with a dominant Clairette and Grenache blanc grape.

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Shellfish and Seafood

Monkfish in 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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Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.

Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.

Do not serve fine wine.

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Cured Meats

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.

This ham is sold with a black label.

Pairing with a dominant Roussanne grape.

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Freshwater fish

Pike-perch with beurre blanc sauce

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

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Pork

Pork filet mignon with apricots

Pairing with a dominant Viognier grape.

Prefer a pairing with a developed wine.

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Cured Meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

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Pizza, Quiche, Tart, Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

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Shellfish and Seafood

Razor shell a la plancha with herbs

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Food and wine pairing