Chef pairings
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
Grilled Spanish Sardines With Walnut, Parsley, and Shallot Relish Created byExecutive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA
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Rosé
Dish
Kung Pao Shrimps Created by Chef Tony Jiang, Tacovery Studio, Jing'an district, Shanghai
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Rosé
Dish
Dry cooked kidney beans in wok with minced meat Created by Chef Tony Jiang, Tacovery Studio, Jing'an district, Shanghai
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Côtes de Provence
Dish
Open squash ravioles with olive oil, chestnuts and chanterelle mushrooms By chef Hugo Van Vliet
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Côtes de Provence
Dish
Mediterranean John Dory, chayote and leeks with saffron, multicolour carrot virgin oil with pomegranate By chef Davy Jobard
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Coteaux d'Aix-en-Provence
Dish
Wild hare à la royale, vegetable casserole with black Provence truffles by chef Mathias Dandine
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Côtes de Provence
Dish
Sea bass ceviche with exotic fruits and Madagascar vanilla by Chef Yoann Gauthier
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Coteaux d'Aix-en-Provence
Starter
