Aloxe-Corton blanc

Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

> view all pairings

Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Lemon sauce : lemon, olive oil.

> view all pairings

Poultry

Blanquette of turkey with almonds

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

> view all pairings

Seafish

Braised sea bass with fennel

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

> view all pairings

Offal and tripe

Braised veal sweetbreads

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

> view all pairings

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

> view all pairings

Main courses

Chicken raviole and consommé with black truffle

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

> view all pairings

Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

> view all pairings

Poultry

Chicken wings with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

> view all pairings

Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

> view all pairings

Poultry

Chicken with morels

> view all pairings

Poultry

Chicken with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

> view all pairings

Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

> view all pairings

Cold starters

Crab stuffed avocado

> view all pairings

Shellfish and Seafood

Crayfish and Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

> view all pairings

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

> view all pairings

Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

> view all pairings

Seafish

Cheeses

Hooligan

United States. Connecticut.

Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Ripening : 2 months.

> view all pairings

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

> view all pairings

Food and wine pairing