Puligny-Montrachet blanc

Shellfish and Seafood

Scallop tartare

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

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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 wine under 5 years old.

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Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Prefer a pairing with a wine aged 3 to 5 years old.

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Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

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Shellfish and Seafood

Scallops gratin

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Shellfish and Seafood

Scallops skewers

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Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

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Shellfish and Seafood

Scallops with black truffle

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Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 3 to 5 years old.

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Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Scallops with porcini

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Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Prefer a pairing with a wine aged 3 to 5 years old.

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Seafish

Sea bass fillets a l'unilateral

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

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Seafish

Sea bass fillets with caviar

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Seafish

Sea bass in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

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Seafish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

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Seafish

Sea bass with beurre blanc sauce

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

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Seafish

Sea bass with caviar

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Seafish

Sea bass with herbes de Provence in a beurre blanc sauce

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

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Seafish

Sea bass with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Prefer a pairing with a wine aged 3 to 5 years old.

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Seafish

Sea bass with Normandy sauce

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

Sea bass with salted butter and mushrooms

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Seafish

Sea bream in parchment

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Food and wine pairing