Bergerac blanc

Freshwater fish

Pike-perch fillets 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 roast 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 beurre blanc sauce

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

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Appetizers and Amuse-bouches

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Mushrooms, Vegetables, Pasta and Rice

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

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Hot Starters

Provençal goat cheese puff pastry

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Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

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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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Seafish

Red mullet with oriental sauce

Oriental sauce : americaine sauce with curry powder.

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Desserts and Sweet Courses

Rhubarb and fennel confit tart

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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

Roast sea bass

Prefer a pairing with an oaky wine.

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Seafish

Roasted John Dory with beurre blanc sauce

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

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Freshwater fish

Roasted pike-perch fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Freshwater fish

Roasted pike-perch with beurre blanc sauce

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

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Seafish

Roasted salmon with beurre blanc sauce

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

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Seafish

Roasted sea bass with beurre blanc sauce

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

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Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).

Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Ripening : 6 days minimum.

Prefer a pairing with a wine under 3 years old.

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Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

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Seafish

Salmon a l'unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Seafish

Salmon in parchment with beurre blanc sauce

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

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Cold starters

Salmon pâté

Served cold.

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Seafish

Salmon with beurre blanc sauce

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

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Food and wine pairing

Bergerac blanc

Synonyms

This drink pairs well with 208 dishes:

Pike-perch fillets with beurre blanc sauce

Pike-perch roast with beurre blanc sauce

Pike-perch with beurre blanc sauce

Poached eggs tart and Aurora sauce

Potato croquettes

Poulette sauce

Provençal goat cheese puff pastry

Provençal sauce

Provençal-style tuna

Red mullet with oriental sauce

Rhubarb and fennel confit tart

Rioja-style cod

Roast sea bass

Roasted John Dory with beurre blanc sauce

Roasted pike-perch fillets with hollandaise sauce

Roasted pike-perch with beurre blanc sauce

Roasted salmon with beurre blanc sauce

Roasted sea bass with beurre blanc sauce

Rocamadour

Saintonge mouclade

Salmon a l'unilateral

Salmon in parchment with beurre blanc sauce

Salmon pâté

Salmon with beurre blanc sauce