Beaujolais blanc

Miscellaneous

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Cold starters

Oyster tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Oysters

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Shellfish and Seafood

Oysters with shallots and vinegar

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Appetizers and Amuse-bouches

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

Prefer a pairing with a wine aged 1 to 3 years old.

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Cured Meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.

Served cold.

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Consommés, Broths and Soups

Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

Prefer a pairing with a wine aged 1 to 3 years old.

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Poultry

Pigeon with peas

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Freshwater fish

Pike fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Prefer a pairing with a wine aged 1 to 3 years old.

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Freshwater fish

Pike quenelles

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Freshwater fish

Pike quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Prefer a pairing with a wine aged 2 to 4 years old.

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Freshwater fish

Pike with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Pizza, Quiche, Tart, Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

Prefer a pairing with a wine with mineral notes.

Prefer a pairing with a wine aged 1 to 2 years old.

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Cold starters

Raw vegetables

Do not serve fine wine.

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Seafish

Rioja-style cod

Cod stew served with a sauce made from roasted red peppers and tomatoes.

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Seafish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.

Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.

Ripening : 2 weeks.

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Salads

Romaine lettuce with garlic croutons

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Cheeses

Roncal

Spain. Navarre.

Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.

Ripening : 4 months minimum.

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Cheeses

Rush Creek Reserve

United States. Wisconsin.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 2 months.

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Food and wine pairing