Food and wine pairing

Bay scallop tartare with lime and curry sauce

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

Curry sauce : velouté curry and cream.

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine aged 1 to 2 years old.

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Beer(s)

Serve at 12-14°C or 54-57 °F.

>dish info

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

>dish info

Beer(s)

Serve at 06-09°C or 43-48 °F.

>dish info