Saint-Joseph blanc

Seafish

Salmon in parchment with beurre blanc sauce

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

Prefer a pairing with a rich and oaky wine.

Pairing with a dominant Marsane grape.

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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 rich and oaky wine.

Pairing with a dominant Marsane grape.

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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 4 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 rich and oaky wine.

Pairing with a dominant Marsane grape.

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Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed green asparagus in olive oil

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Mushrooms, Vegetables, Pasta and Rice

Sautéed mushrooms

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Freshwater fish

Sautéed pike-perch and spring garnish with beurre blanc sauce

Spring garnish : carrots, onions, turnips, peas…

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

Prefer a pairing with a rich and oaky wine.

Pairing with a dominant Marsane grape.

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Salads

Sauteed porcini mushroom salad

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Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

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Appetizers and Amuse-bouches

Savory petits fours

Prefer a pairing according the side dish.

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Shellfish and Seafood

Scallop carpaccio with tapenade

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

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Prefer a pairing with a wine over 3 years old.

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Salads

Scallop salad

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Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Prefer a pairing with a wine over 3 years old.

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Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Prefer a pairing with a wine over 3 years old.

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Hot Starters

Scallops puff pastry

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Shellfish and Seafood

Scallops with black truffle

Prefer a pairing with a wine over 3 years old.

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Shellfish and Seafood

Scallops with porcini

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Seafish

Scalop aumoniere

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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 rich and oaky wine.

Pairing with a dominant Marsane grape.

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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 rich and oaky wine.

Pairing with a dominant Marsane grape.

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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 rich and oaky wine.

Pairing with a dominant Marsane grape.

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Seafish

Sea bass with fennel

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Food and wine pairing