Vouvray sec

Seafish

Salmon quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

> view all pairings

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 3 to 5 years old.

> view all pairings

Seafish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Prefer a pairing with a wine aged 3 to 8 years old.

> view all pairings

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.

> view all pairings

Pork

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.

> view all pairings

Seafish

Sautéed veal kidney

> view all pairings

Appetizers and Amuse-bouches

Savory petits fours

Prefer a pairing according the side dish.

> view all pairings

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.

> view all pairings

Shellfish and Seafood

Scallops gratin

> view all pairings

Shellfish and Seafood

Scallops with beurre blanc sauce

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

> view all pairings

Shellfish and Seafood

Scallops with hebrs

> view all pairings

Shellfish and Seafood

Sea bass with lemongrass

> view all pairings

Appetizers and Amuse-bouches