Food and wine pairing

Cheverny blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Côtes d'Auvergne blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine under 2 years old.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Côtes de Bordeaux Saint-Macaire blanc moelleux

Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

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Côtes de Duras blanc sec

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Côtes de Provence blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Côtes de Provence rosé

Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Cour-Cheverny sec

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Crémant de Bourgogne blanc

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Crémant du Jura blanc

White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Dry stout

Beer(s)

Serve at 08-12°C or 46-54 °F.

The richer the smoked salmon, the more bitter the beer.

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Earl Grey tea

Non-alcoholic beverage(s)

Serve at 40-55°C or 104-131 °F.

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Entre-Deux-Mers blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Fiefs Vendéens Brem blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Fiefs Vendéens Chantonnay blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Fiefs Vendéens Mareuil blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Fiefs Vendéens Pissotte blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Fiefs Vendéens Vix blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Gaillac blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Gin

Spirit(s) and liqueur(s)

Serve at 06-10°C or 43-50 °F.

Once you open the bottle, consume it within 12 months.

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Givry blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Graves blanc

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Prefer a pairing with a young and unoaked wine.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Grignan les Adhémar blanc

Still white wine(s)

Serve at 08-12°C or 46-54 °F.

The richer the smoked salmon, more the wine must be marked by the acidity.

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Imperial stout

Beer(s)

Serve at 11-13°C or 52-55 °F.

The richer the smoked salmon, the more bitter the beer.

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Irouléguy blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

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

The richer the smoked salmon, more the wine must be marked by the acidity.

>dish info