Palette blanc

Seafish

Grilled red mullet with olive oil

Prefer a pairing with a wine aged 2 to 5 years old.

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Seafish

Grilled sea bass fillets with lemon juice

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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 fillets with shellfish

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Seafish

Grilled sea bass with anise and lemon

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Seafish

Grilled sea bass with beurre blanc sauce

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

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Seafish

Grilled sea bass with fennel

Prefer a pairing with a wine aged 2 to 5 years old.

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Seafish

Grilled sea bass with fennel and beurre blanc sauce

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

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Seafish

Grilled sea bass with fennel confit

Prefer a pairing with a wine aged 2 to 5 years old.

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Seafish

Grilled sea bass with fennel, drizzled with oil and lemon

Prefer a pairing with a wine aged 2 to 5 years old.

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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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Seafish

Grilled sea bream a l'unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Veal

Grilled veal chop

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Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

Prefer a pairing with a wine aged 2 to 5 years old.

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Seafish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cheeses

Laguiole

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.

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

Ripening : 4 to 24 months.

Serve with the less mature cheeses.

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Shellfish and Seafood

Langoustine tartare with lime

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

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Shellfish and Seafood

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Mushrooms, Vegetables, Pasta and Rice

Linguine alle vongole

Prefer a pairing with a wine aged 2 to 5 years old.

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Shellfish and Seafood

Marinated bay scallops in lemon

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

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Shellfish and Seafood

Marinated bay scallops with citrus fruits

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Food and wine pairing

Palette blanc

Synonyms

This drink pairs well with 170 dishes:

Grilled red mullet with olive oil

Grilled sea bass fillets

Grilled sea bass fillets with lemon juice

Grilled sea bass fillets with maitre d'hotel butter

Grilled sea bass fillets with shellfish

Grilled sea bass with anise

Grilled sea bass with anise and lemon

Grilled sea bass with beurre blanc sauce

Grilled sea bass with fennel

Grilled sea bass with fennel and beurre blanc sauce

Grilled sea bass with fennel confit

Grilled sea bass with fennel, drizzled with oil and lemon

Grilled sea bass with lemon

Grilled sea bass with maitre d'hotel butter

Grilled sea bream a l'unilateral

Grilled veal chop

Grilled zucchini

Hake steak Provençal

Laguiole

Langoustine tartare with lime

Langoustine with sweet spices

Linguine alle vongole

Marinated bay scallops in lemon

Marinated bay scallops with citrus fruits