Entre-Deux-Mers blanc

Seafish

Grilled herrings with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Pork

Grilled pork

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Pork

Grilled pork blade steak

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Pork

Grilled pork chop

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Seafish

Grilled red mullet

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Seafish

Grilled sardines

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Seafish

Grilled sea bass fillets with maitre d'hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

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Seafish

Grilled sea bass with maitre d'hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

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Shellfish and Seafood

Grilled shrimp

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Seafish

Grilled sole

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Freshwater fish

Grilled trout

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

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Appetizers and Amuse-bouches

Gruyère fritters

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Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

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Seafish

Gurnard with white wine

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

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Seafish

Halibut and 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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Seafish

Halibut 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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Seafish

Halibut fillets with hollandaise sauce

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

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Seafish

Halibut fillets with meunière sauce

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

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Seafish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

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Cheeses

Food and wine pairing