Saint-Véran

Seafish

Grilled 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 4 years old.

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Seafish

Grilled sea bass with fennel

Prefer a pairing with a wine aged 1 to 4 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.

Prefer a pairing with a wine aged 1 to 4 years old.

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Seafish

Grilled sole

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Seafish

Grilled tuna steak 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 4 years old.

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Seafish

Grilled tuna with fennel

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Seafish

Grilled turbot 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 4 years old.

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Appetizers and Amuse-bouches

Gruyère fritters

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Cheeses

Gubbeen Extra Mature

Ireland. Cork.

Soft-ripened cow's milk cheese with a washed rind.

Ripening : 2 months.

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Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Seafish

Hake fillet with meunière sauce

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

Prefer a pairing with a wine aged 1 to 4 years old.

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Seafish

Hake 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 4 years old.

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Seafish

Hake with meunière sauce

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

Prefer a pairing with a wine aged 1 to 4 years old.

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Seafish

Halibut fillets with hollandaise sauce

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

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Seafish

Halibut fillets with meunière sauce

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

Prefer a pairing with a wine aged 1 to 4 years old.

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Seafish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

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Cheeses

Harbison

United States. Vermont.

Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.

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Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

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Mushrooms, Vegetables, Pasta and Rice

Hearts of palm salad

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Main courses

Herb vegetable crêpe

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Sauces

Hollandaise sauce

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

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Cheeses

Hooligan

United States. Connecticut.

Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Ripening : 2 months.

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Cheeses

Idyll gris

United States. Michigan.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Ripening : 12 to 21 days.

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Shellfish and Seafood

Imperial fried shrimp

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.

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Food and wine pairing

Saint-Véran

This drink pairs well with 466 dishes:

Grilled sea bass with beurre blanc sauce

Grilled sea bass with fennel

Grilled sea bass with fennel and beurre blanc sauce

Grilled sole

Grilled tuna steak with beurre blanc sauce

Grilled tuna with fennel

Grilled turbot with beurre blanc sauce

Gruyère fritters

Gubbeen Extra Mature

Hachis parmentier

Hake fillet with meunière sauce

Hake with beurre blanc sauce

Hake with meunière sauce

Halibut fillets with hollandaise sauce

Halibut fillets with meunière sauce

Halibut fillets with parsley sauce

Harbison

Hearts of palm in vinaigrette

Hearts of palm salad

Herb vegetable crêpe

Hollandaise sauce

Hooligan

Idyll gris

Imperial fried shrimp