Chef pairings

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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 d'Aix-en-Provence

Dessert

Sugarcane Pots De Crème Created by Chef Carl Schaubhut, DTB, New Orleans, LA

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Coteaux d'Aix-en-Provence

Starter

Heirloom Tomato Salad Created by Chef Alex Seidel, Mercantile Dining & Provision, Denver, CO

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Côtes de Provence

Dish

Spaghetti and Little Neck Clams with Château Minuty M Rosé

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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

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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Explore

Give your table a touch of Style