Pouilly-Vinzelles

Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.

Served cold.

Prefer a pairing with a young wine.

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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 wine.

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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 wine.

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Seafish

Salmon with beurre blanc sauce

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

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Salt-crusted sea bass with beurre blanc sauce

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

Prefer a pairing with a wine aged 1 to 3 years old.

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Pizza, Quiche, Tart, Pie

Salted flan

Flan : eggs beaten into milk and flour, baked in the oven.

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Seafish

Sautéed monkfish cheeks

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Shellfish and Seafood

Scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Lemon sauce : lemon, olive oil.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallop carpaccio with citrus

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallop 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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Shellfish and Seafood

Scallop tartare with citrus

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

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallops skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

Prefer a pairing with a young wine.

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Seafish

Sea bass fillets with beurre blanc sauce

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

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.

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

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Sea bass with beurre blanc sauce

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

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Sea bass with fennel

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Sea bream tartare with lime

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

Prefer a pairing with a young wine.

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Seafish

Sea bream with beurre blanc sauce

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

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Sea bream with meunière sauce

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

Prefer a pairing with a wine aged 1 to 3 years old.

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Shellfish and Seafood

Seafood

Prefer a pairing with a wine aged 1 to 3 years old.

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Appetizers and Amuse-bouches

Seafood bites

Prefer a pairing with a wine aged 1 to 3 years old.

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Food and wine pairing