Chablis Grand cru

Freshwater fish

Pike quenelles with Nantua sauce

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

Prefer a pairing with a young wine.

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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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Seafish

Plancha grilled sole

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Poultry

Poultry quenelles with fresh cream

Poultry quenelles

Prefer a pairing with a wine of at least 8 years old.

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Cured Meats

Rabbit pâté

Served cold or at room temperature.

Prefer a pairing with a wine aged 5 to 12 years old.

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Seafish

Roast John Dory

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Freshwater fish

Roast pike-perch

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Seafish

Roast turbot

Prefer a pairing with a wine aged 5 to 12 years old.

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Shellfish and Seafood

Roasted lobster

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Seafish

Roasted monkfish

Prefer a pairing with the wine used in the sauce.

Prefer a pairing with a wine aged 5 to 12 years old.

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Seafish

Roasted monkfish with saffron

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Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Prefer a pairing with the wine used in the sauce.

Prefer a pairing with a wine aged 5 to 12 years old.

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Freshwater fish

Roasted pike-perch fillets

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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 supreme of pike-perch

Fish suprême : boneless fillet.

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

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Cheeses

Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire laitier ».

Prefer a pairing with a wine aged 5 to 12 years old.

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Seafish

Salmon with sorrel sauce

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

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Seafish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Prefer a pairing with a wine aged 5 to 12 years old.

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Seafish

Sautéed darne of salmon

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

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Seafish

Sautéed pavé of salmon

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Salads

Sautéed scallop salad with black truffle vinaigrette

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Shellfish and Seafood

Sautéed scallops

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Shellfish and Seafood

Sautéed scallops with citrus fruits

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Offal and tripe

Sautéed veal sweetbreads

Prefer a pairing with a wine aged 5 to 12 years old.

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Food and wine pairing