Serve at:
12-14. °C Shellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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This wine is paired well with 17meals
Meal families
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cold starters
Cold lobster bavarois
Starter made with coral and lobster coulis in jelly.
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Crayfish a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Crayfish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Shellfish and Seafood
Langoustines a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Lobster a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Shellfish and Seafood
Lobster carpaccio with vanilla
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
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Lobster with melted butter
Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.
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Scallops a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Spiny lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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