Muscadet Sèvre et Maine

Seafish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Seafish

Mackerel in white wine

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Shellfish and Seafood

Moules marinière

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Consommés, Broths and Soups

Mussel soup

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Shellfish and Seafood

Mussels steamed with cider and bacon

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Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

Prefer a pairing with a wine of at least 4 years old.

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Miscellaneous

Naccari caviar

Adriatic caviar. (Also available in Spain)

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Sauces

Normandy sauce (fish)

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

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Seafish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

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Cheeses

Old Kentucky Tomme

United States. Indiana.

Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Ripening : 4 to 8 months.

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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 Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

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Shellfish and Seafood

Oysters with shallots and vinegar

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Shellfish and Seafood

Pacific oysters

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Main courses

Paella

Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.

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Seafish

Freshwater fish

Pike with beurre blanc sauce

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

Prefer a pairing with a developed wine.

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Food and wine pairing