Chassagne-Montrachet blanc

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

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Cheeses

Brie à la truffe noire

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

Brie cut in half then topped with a preparation made from black truffle and mascarpone.

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Seafish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.

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Seafish

Brill with Normandy sauce

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

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Cheeses

Brillat-Savarin with black truffle

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Shellfish and Seafood

Butter-seared scallops

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Cheeses

Camembert

France. Normandy.

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

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Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

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Seafish

Capon in a salt crust

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

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Sauces

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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Cheeses

Chaource

France. Grand est. Aube.

Soft-ripened cheese made from whole cow’s milk with a bloomy rind.

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Main courses

Chicken raviole and consommé with black truffle

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

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Poultry

Chicken supreme with black truffle

Poultry supreme : all the white meat from the breast and wings of poultry.

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Poultry

Chicken with crayfish

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Poultry

Chicken with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Cheeses

Citeaux

France. Bourgogne-Franche-Comté. Côte d'Or. Saint-Nicolas-lès-Cîteaux.

Pressed and uncooked cheese made from cow's milk.

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Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Main courses

Cod and potatoes

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Seafish

Cod brandade with mashed potatoes

Brandade with mashed potatoes.

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Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

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Cheeses

Coolea Plain

Ireland. Cork.

Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.

Ripening : 12 months.

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Shellfish and Seafood

Crayfish a la nage with beurre blanc sauce

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

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

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Shellfish and Seafood

Crayfish and Nantua sauce

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

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Shellfish and Seafood

Crayfish and Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

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Food and wine pairing