Chef pairings
![les3forts_2021_06_a_jeannette_photo_11.jpg](/assets/f500x500-q85-p1/22a170d0/les3forts_2021_06_a_jeannette_photo_11.jpg)
Coteaux d'Aix-en-Provence
Dish
Skipjack tuna fillet, onions and fennel with saffron, basil panisse and lemon emulsion
See more![civp_table_edmond_24.jpg](/assets/f500x500-q85-p1/175357d7/civp_table_edmond_24.jpg)
Côtes de Provence
Dish
Arctic char in a toasted crust with celeriac and mountain hogweed By chef Benoît Vidal
See more![usa_2017_chef_challenge_gray_dudley_summer_squash_gratin_acaciaevans_civp_4_.jpg](/assets/f500x500-q85-p1/f1049d1a/usa_2017_chef_challenge_gray_dudley_summer_squash_gratin_acaciaevans_civp_4_.jpg)
Côtes de Provence
Starter
Summer Squash Gratin with Lemon Hollandaise Created by Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
See more![usa_2017_chef_challenge_gray_dudley_roasted_drum_with_ratatouille_acaciaevans_civp_6_.jpg](/assets/f500x500-q85-p1/dbeba4ee/usa_2017_chef_challenge_gray_dudley_roasted_drum_with_ratatouille_acaciaevans_civp_6_.jpg)
Coteaux Varois en Provence
Dish
Roasted Drum with Summer Vegetable Ratatouille and Rice Grits Created by Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
See more![usa_2017_chef_challenge_gray_dudley_thin_cut_pork_chops_with_stone_fruit_acaciaevans_civp_8_.jpg](/assets/f500x500-q85-p1/ab815061/usa_2017_chef_challenge_gray_dudley_thin_cut_pork_chops_with_stone_fruit_acaciaevans_civp_8_.jpg)
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
See more![usa_2017_chef_challenge_dtb_andouille_pate_chrisgranger_civp_12_.jpg](/assets/f500x500-q85-p1/f42fe75a/usa_2017_chef_challenge_dtb_andouille_pate_chrisgranger_civp_12_.jpg)
Côtes de Provence
Starter
Andouille Pâté Created by Chef Carl Schaubhut, DTB, New Orleans, LA
See more![usa_2017_chef_challenge_mercantile_rocky_ford_melon_gazpacho_adamlarkey_civp_60_.jpg](/assets/f500x500-q85-p1/79937d33/usa_2017_chef_challenge_mercantile_rocky_ford_melon_gazpacho_adamlarkey_civp_60_.jpg)
Coteaux Varois en Provence
Starter
Rocky Ford Melon Gazpacho Served With Château Routas Rosé
See more![usa_2017_chef_challenge_the_walrus_the_carpenter_smoked_lardo_with_marionberries_joannarruda_civp_90_.jpg](/assets/f500x500-q85-p1/6c57268f/usa_2017_chef_challenge_the_walrus_the_carpenter_smoked_lardo_with_marionberries_joannarruda_civp_90_.jpg)
Côtes de Provence
Starter
Smoked Lardo With Marionberries, Glacier Lettuce and Agresto Created byExecutive Chef Bobby Palmquist, The Walrus and the Carpenter, Seattle, WA
See more![usa_2017_chef_challenge_the_walrus_the_carpenter_grilled_tomato_and_nectarine_salad_joannarruda_civp_43_.jpg](/assets/f500x500-q85-p1/f233b32c/usa_2017_chef_challenge_the_walrus_the_carpenter_grilled_tomato_and_nectarine_salad_joannarruda_civp_43_.jpg)
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
See more![usa_2017_chef_challenge_the_walrus_the_carpenter_grilled_spanish_sardines_joannarruda_civp_78_.jpg](/assets/f500x500-q85-p1/1c3dd200/usa_2017_chef_challenge_the_walrus_the_carpenter_grilled_spanish_sardines_joannarruda_civp_78_.jpg)
Coteaux Varois en Provence
Starter