Entre-Deux-Mers blanc

Cold starters

Oyster tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Oysters

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Shellfish and Seafood

Oysters and pork crépinettes

Oysters accompanied by a piece of sausage meat.

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Shellfish and Seafood

Oysters au gratin

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

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Shellfish and Seafood

Oysters with green sauce

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

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Shellfish and Seafood

Oysters with lemon granita

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Shellfish and Seafood

Oysters with shallots and vinegar

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Shellfish and Seafood

Pacific oysters

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Main courses

Paella

Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.

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Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.

Seasoned with a parsley and pickled gherkin vinaigrette.

Prefer a pairing with a lively and fruity wine.

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Appetizers and Amuse-bouches

Parmesan breadsticks

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

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Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Prefer a pairing with a fruity wine.

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Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

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Cheeses

Pavé du Nord demi-vieux

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

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 3 months minimum.

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Pork

Peking pork spare ribs

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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Seafish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Seafish

Pickled sardines

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Pork

Pig's trotters pâté

Served cold or at room temperature.

Prefer a pairing with an unoaked wine.

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Freshwater fish

Pike quenelles

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

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Cold starters

Pike-perch terrine

Served cold.

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Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

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Pizza, Quiche, Tart, Pie

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

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Pizza, Quiche, Tart, Pie

Pizza quattro formaggi

Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.

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Seafish

Plaice with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Food and wine pairing