Lirac blanc

Seafish

Sea bass with beurre blanc sauce, with shallots and fennel

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Sea bass with fennel

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Sea bass with fennel and star anise

Prefer a pairing with a wine aged 1 to 3 years old.

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Appetizers and Amuse-bouches

Seafood bites

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Shellfish and Seafood

Shellfish

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Salads

Shrimp and citrus salad

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Seafish

Sole fillets with dieppoise sauce

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

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Cold starters

Spiny lobster with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Stockfish

Cod salted then air-dried.

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Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Suquet de peix

Fish stew with garlic, potatoes and tomatoes.

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Freshwater fish

Trout tartare and green asparagus

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

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Veal

Veal chop with chanterelles

Prefer a pairing with a wine aged 1 to 3 years old.

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Veal

Veal escalope with chanterelles

Prefer a pairing with a wine aged 1 to 3 years old.

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Veal

Veal filet mignon with chanterelles

Prefer a pairing with a wine aged 1 to 3 years old.

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Veal

Veal fillet with chanterelles

Prefer a pairing with a wine aged 1 to 3 years old.

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Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Prefer a pairing with a wine aged 1 to 3 years old.

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Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Prefer a pairing with a wine aged 1 to 3 years old.

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Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

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Cheeses

Warm Crottin de Chavignol toast

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Mushrooms, Vegetables, Pasta and Rice

White truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Prefer a pairing with a wine aged 1 to 3 years old.

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Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Prefer a pairing with a wine aged 1 to 3 years old.

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Food and wine pairing

Lirac blanc

Synonyms

This drink pairs well with 70 dishes:

Sea bass with beurre blanc sauce, with shallots and fennel

Sea bass with fennel

Sea bass with fennel and star anise

Seafood bites

Shellfish

Shrimp and citrus salad

Sole fillets with dieppoise sauce

Spiny lobster with mayonnaise

Stockfish

Stuffed crab

Suquet de peix

Trout tartare and green asparagus

Veal chop with chanterelles

Veal escalope with chanterelles

Veal filet mignon with chanterelles

Veal fillet with chanterelles

Veal grenadine with chanterelle

Veal medallion with chanterelle

Veal sweetbreads with Normandy sauce

Warm Crottin de Chavignol toast

White truffle risotto

Zucchini tian