Côtes du Rhône blanc

Shellfish and Seafood

Razor shell with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.

Pressed and uncooked cheese made from raw cow's milk (Red label).

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Salads

Rice and crab salad

Pairing with a dominant Clairette grape.

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Poultry

Roast chicken with herbs

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Seafish

Roast golden sea bream

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Freshwater fish

Roast pike-perch

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Shellfish and Seafood

Roasted langoustines

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Seafish

Roasted sea bream

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Appetizers and Amuse-bouches

Roquefort bites

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Appetizers and Amuse-bouches

Roquefort cheese toast

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Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

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

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Seafish

Salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Miscellaneous

Salmon guédille

Canada. Quebec.

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

Pairing with a dominant Viognier grape.

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Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

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Seafish

Salmon tartare

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

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Eggs

Sardine omelette

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Shellfish and Seafood

Sautéed bay scallops with citrus fruits

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Seafish

Sautéed red mullet fillets

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Shellfish and Seafood

Sautéed scallops with citrus fruits

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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.

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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

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

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Shellfish and Seafood

Scallop tartare with citrus

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

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Pizza, Quiche, Tart, Pie

Scallops and seafood tart with leek fondue

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Food and wine pairing