Chef pairings
Coteaux d'Aix-en-Provence
Dish
Skipjack tuna fillet, onions and fennel with saffron, basil panisse and lemon emulsion
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Côtes de Provence
Dish
Arctic char in a toasted crust with celeriac and mountain hogweed By chef Benoît Vidal
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Côtes de Provence
Starter
Summer Squash Gratin with Lemon Hollandaise Created by Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
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Coteaux Varois en Provence
Dish
Roasted Drum with Summer Vegetable Ratatouille and Rice Grits Created by Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
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Coteaux d'Aix-en-Provence
Dish
Thin-Cut Pork Chops with Stone Fruit, Arugula, Peppers and Parsley Sauce Created by Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
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Côtes de Provence
Starter
Andouille Pâté Created by Chef Carl Schaubhut, DTB, New Orleans, LA
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Coteaux Varois en Provence
Starter
Rocky Ford Melon Gazpacho Served With Château Routas Rosé
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Côtes de Provence
Starter
Smoked Lardo With Marionberries, Glacier Lettuce and Agresto Created byExecutive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA
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Coteaux d'Aix-en-Provence
Starter
Billy's Tomatoes, Nectarines, Red Shiso and Grilled Rye Created byExecutive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA
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Coteaux Varois en Provence
Starter
