Muscadet Sèvre et Maine sur lie

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).

Soft-ripened cow's milk cheese with a washed rind.

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Shellfish and Seafood

Mussels in cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Mussels steamed with cider and bacon

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Cheeses

Nicasio square

United States. California.

Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

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Cold starters

Oyster and mussel tartare

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

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Cold starters

Oyster tartare

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

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Shellfish and Seafood

Oyster tempura

Tempura : japanese speciality. Fritter of seafood or vegetables.

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Shellfish and Seafood

Oysters

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Shellfish and Seafood

Oysters au gratin

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Shellfish and Seafood

Oysters with shallots and vinegar

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Seafish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Freshwater fish

Pike with beurre blanc sauce

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

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Cheeses

Pont-l'Evêque

France. Normandy.

Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

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Shellfish and Seafood

Prawns

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Shellfish and Seafood

Prawns with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.

Maroilles form.

Soft-ripened cow's milk cheese with a washed rind.

Ripening : 3 weeks minimum.

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Cold starters

Raw vegetables

Do not serve fine wine.

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Shellfish and Seafood

Razor shell with lemon

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Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.

Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

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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 with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.

Served cold.

Prefer a pairing with a young vintage.

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Seafish

Salmon tartare with citrus

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

Prefer a pairing with a young vintage.

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Seafish

Salmon tartare with herbs

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

Prefer a pairing with a young vintage.

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Food and wine pairing