Chassagne-Montrachet blanc

Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.

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

Ripening : 2 to 3 weeks.

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Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.

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

Ripening : 1 week.

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Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

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Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Cold starters

Eggs Benedict and smoked salmon

The richer the smoked salmon, more the wine must be marked by the acidity.

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Cheeses

Epoisses

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

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Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

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Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Fattened chicken with morels

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Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

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Cold starters

Fish pâté

Served hot.

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Freshwater fish

Fish quenelles

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Freshwater fish

Fish quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

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Freshwater fish

Fish quenelles with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Freshwater fish

Fish quenelles with Nantua sauce

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

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Mushrooms, Vegetables, Pasta and Rice

Fresh pasta with black truffle

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Consommés, Broths and Soups

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.

Vegetable broth with frog legs.

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Consommés, Broths and Soups

Frog legs velouté

Velouté : soup with cream and egg yolk added.

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Cheeses

Garrotxa

Spain. Catalonia. Tarragona.

Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.

Ripening : 4 to 8 weeks.

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Seafish

Golden sea bream in 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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Seafish

Golden sea bream with beurre blanc sauce

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

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Freshwater fish

Gratinated pike quenelles

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Food and wine pairing