Witbier

Seafish

Salmon tartare

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

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Seafish

Salmon tartare with citrus

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

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Seafish

Salmon tartare with sweet spices

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

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Seafish

Salmon with beurre blanc sauce

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

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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.

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Main courses

Sashimi

Thin slices of raw fish or shellfish.

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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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Shellfish and Seafood

Sautéed scallops

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Seafish

Sautéed sole fillets

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Appetizers and Amuse-bouches

Savory petits fours

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Shellfish and Seafood

Scallop carpaccio

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

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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.

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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.

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Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

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Main courses

Scallop sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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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.

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Appetizers and Amuse-bouches

Scallops fritters

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Cold starters

Sea bass and red tuna carpaccio

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

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Seafish

Sea bass and smoked salmon tartare

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

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Cold starters

Sea bass carpaccio

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

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Cold starters

Sea bass carpaccio with dill

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

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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.

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Seafish

Sea bass in parchment

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Food and wine pairing

Witbier

Synonyms

This drink pairs well with 353 dishes:

Salmon tartare

Salmon tartare with citrus

Salmon tartare with sweet spices

Salmon with beurre blanc sauce

Salt-crusted sea bass with beurre blanc sauce

Sashimi

Sautéed bay scallops with lemon butter

Sautéed scallops

Sautéed sole fillets

Savory petits fours

Scallop carpaccio

Scallop carpaccio with a lemon sauce

Scallop carpaccio with citrus

Scallop sashimi

Scallop sushi

Scallop tartare

Scallop tartare with citrus

Scallops fritters

Sea bass and red tuna carpaccio

Sea bass and smoked salmon tartare

Sea bass carpaccio

Sea bass carpaccio with dill

Sea bass fillets with beurre blanc sauce

Sea bass in parchment