Bourgogne Hautes Côtes de Nuits blanc

Cheeses

Baratte

France. Bourgogne-Franche-Comté. Saône-et-Loire.

Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.

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Veal

Braised cushion of veal

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.

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Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

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Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.

Snails with parsley butter (butter, garlic, and parsley mixed).

Prefer a pairing with a young wine.

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Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and apple cider vinegar dressing.

Prefer a pairing with a lively and fruity wine.

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Miscellaneous

Creamy garlic snails

Garlic cream : sauce made with cream and cooked garlic.

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Seafish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Sauces

Garlic butter

Garlic butter : butter with garlic.

Prefer a pairing with a young wine.

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Hot Starters

Goat cheese and tomato pizza

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Hot Starters

Goat cheese and tomato puff pastry

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Appetizers and Amuse-bouches

Goat cheese and tomato toast

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Shellfish and Seafood

Grilled crab

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Shellfish and Seafood

Grilled crab claws

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Shellfish and Seafood

Grilled lobster

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Seafish

Grilled sea bass fillets with lemon juice

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Seafish

Grilled sea bass with lemon

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Seafish

Grilled sole

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Seafish

Hake with meunière sauce

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

Prefer a pairing with a young vintage.

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Cured Meats

Macon-style andouillette

Small chitterling sausage with shallot, mushroom, white wine and mustard.

Served hot.

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Shellfish and Seafood

Marinated bay scallops with citrus fruits

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Shellfish and Seafood

Marinated scallops with citrus fruits

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Shellfish and Seafood

Marinated scallops with lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Seafish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

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

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Food and wine pairing