Champagne blanc brut

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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Cheeses

Patacabra

Spain. Aragon. Zaragoza.

Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.

Ripening : 45 days minimum.

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Seafish

Pavé of 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

Pavé of salmon with porcini mushrooms

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Seafish

Pavé of salmon with sorrel sauce

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

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Desserts and Sweet Courses

Peach bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

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Desserts and Sweet Courses

Peach miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Desserts and Sweet Courses

Peach trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

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Desserts and Sweet Courses

Pear bavarian creram and apple coulis

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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Desserts and Sweet Courses

Pear clafoutis

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Desserts and Sweet Courses

Pear dartois

Dartois : two strips of puff pastry surrounding a filling.

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Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.

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Pork

Peking pork

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.

Soft-ripened cheese made from sheep's milk with a bloomy rind.

Ripening : 1 to 3 weeks.

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Cheeses

Petit Saint-Nectaire

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

Pressed and uncooked cheese made from cow's milk.

Ripening : 21 days minimum.

Pairing with a dominant Pinot noir grape.

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Cured Meats

Pheasant pâté

Served cold or at room temperature.

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Feathered game

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Cheeses

Pierre Robert

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

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Pairing with a dominant Pinot noir grape.

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Freshwater fish

Pike 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 quenelles

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Freshwater fish

Pike quenelles with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

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Freshwater fish

Pike-perch fillets with beurre blanc sauce

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

Prefer a pairing with a developed wine.

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Freshwater fish

Pike-perch mousseline with crayfish

Mousseline : light culinary preparation to which whipped cream is added.

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Food and wine pairing