Bienvenues-Bâtard-Montrachet

Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Seafish

Sea bass with salted butter and mushrooms

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Shellfish and Seafood

Shellfish

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Seafish

Sole fillets with beurre blanc sauce

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

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Seafish

Sole with beurre blanc sauce

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

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Cold starters

Spiny lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Shellfish and Seafood

Spiny lobster with fresh cream

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Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

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Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Main courses

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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Freshwater fish

Trout almondine

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Freshwater fish

Trout with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Hot Starters

Turbot soufflé with Nantua sauce

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

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Seafish

Turbot with black truffle

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Seafish

Turbot with seafood

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Sauces

White sauce

White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).

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Feathered game

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.

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Food and wine pairing