Entre-Deux-Mers blanc

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Sauces

Black butter sauce

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).

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Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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Shellfish and Seafood

Boiled shrimp

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Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.

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Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Appetizers and Amuse-bouches

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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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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Shellfish and Seafood

Brown shrimps

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

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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).

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Appetizers and Amuse-bouches

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.

Goat cheese log baked with butter and flour.

Served warm, not hot.

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Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and apple cider vinegar dressing.

Prefer a pairing with a lively and fruity wine.

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Salads

Celery salad

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Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Appetizers and Amuse-bouches

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Appetizers and Amuse-bouches

Cheese croquettes

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Main courses

Cheese fondue

Switzerland.

Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).

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Poultry

Chicken supreme with maitre d'hotel butter

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

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

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Main courses

Choucroute garnie

Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.

Prefer a pairing with a wine under 2 years old.

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Shellfish and Seafood

Clam and green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Shellfish and Seafood

Clams

Prefer a pairing with a young (1 to 2 years old) with a good acidity.

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Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Shellfish and Seafood

Clams with white wine on the grill

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Food and wine pairing