Muscadet Sèvre et Maine

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salad with smoked salmon and dill

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

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Seafish

Steamed sea bass with ginger

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Seafish

Stockfish

Cod salted then air-dried.

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Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.

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Shellfish and Seafood

Stuffed spider crab

Prefer a pairing based on the stuffing.

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Main courses

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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Main courses

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Dish usually served with steamed potatoes.

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Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

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Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

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

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

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Freshwater fish

Trout tartare

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

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Freshwater fish

Trout tartare and green asparagus

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

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Shellfish and Seafood

Warm oysters with leek fondue

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Food and wine pairing