Chassagne-Montrachet Premier cru blanc

Cheeses

Abbaye de Tamié

France. Auvergne-Rhône-Alpes. Savoie.

Pressed and uncooked cheese made from raw cow's milk.

Ripening : 4 weeks.

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Cured Meats

Andouillette with cream

Andouillette cooked with butter and deglazed with cream.

Served hot.

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

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Poultry

Bresse fattened chicken en demi deuil

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

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

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Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

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

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Poultry

Chicken supreme with cream sauce

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

Cream sauce : béchamel sauce with cream.

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Poultry

Chicken with crayfish

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

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Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

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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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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.

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

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Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Duck foie gras

Served cold.

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

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Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.

Served cold.

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Poultry

Fattened chicken en demi-deuil

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

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

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Poultry

Fattened chicken en vessie

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

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

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Poultry

Fattened chicken with black truffle

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Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.

Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.

Served cold or warm.

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

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Freshwater fish

Grilled eel

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

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Shellfish and Seafood

Grilled lobster

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

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Shellfish and Seafood

Grilled lobster over vine shoots

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

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Seafish

Grilled pavé of salmon with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

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

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Seafish

Grilled salmon with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

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

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Seafish

Grilled sea bass

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

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Seafish

Grilled sea bream with fennel

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

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Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

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Food and wine pairing