Chablis Premier cru

Cured Meats

Andouillette with pommes Pont-Neuf potatoes

Andouillette cooked with white wine and deglazed with cream.

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Prefer a pairing with a young wine.

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Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

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Main courses

Asparagus and langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Shellfish and Seafood

Baked oysters

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Shellfish and Seafood

Baked oysters with spinach

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Mushrooms, Vegetables, Pasta and Rice

Bay scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.

Variety of Beaufort cheese produced from November 1 to May 31.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 5 months minimum.

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Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Prefer a pairing with a wine aged 4 to 8 years old.

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Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Pair If the sauce comes with capers.

Prefer a pairing with a wine aged 4 to 8 years old.

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Appetizers and Amuse-bouches

Caviar canapé

Prefer a pairing with a wine aged 4 to 8 years old.

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Seafish

Citrus gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

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Shellfish and Seafood

Citrus scallops skewers

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Mushrooms, Vegetables, Pasta and Rice

Cockle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Shellfish and Seafood

Crawfish gratin with lemongrass

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Shellfish and Seafood

Crayfish a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Prefer a pairing with a wine aged 4 to 8 years old.

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Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Poultry

Fattened chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Cold starters

Fish pâté

Served hot.

Prefer a pairing with a wine aged 4 to 8 years old.

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Shellfish and Seafood

Flat oysters

Prefer a pairing with a young wine.

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Appetizers and Amuse-bouches

Gougères

France. Bourgogne-Franche-Comté.

Specialty made from choux pastry and cheese (Gruyère).

Prefer a pairing with a wine aged 4 to 8 years old.

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Appetizers and Amuse-bouches

Gougères with Comté

Gougères stuffed with Comté cheese.

Prefer a pairing with a wine aged 4 to 8 years old.

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Cured Meats

Grilled andouillette

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Shellfish and Seafood

Grilled crab

Prefer a pairing with a young wine.

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Shellfish and Seafood

Grilled crab claws

Prefer a pairing with a young wine.

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Food and wine pairing