Menetou-Salon blanc

Seafish

Blanquette of turbot

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Prefer a pairing with a young wine.

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Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Prefer a pairing with a wine under 3 years old.

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Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Prefer a pairing with a wine under 3 years old.

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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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Pork

Boudin blanc

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

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Pork

Braised ham with spinach

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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Appetizers and Amuse-bouches

Breadsticks

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

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Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

Prefer a pairing with a wine under 3 years old.

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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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Seafish

Brill with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cheeses

Cabricharme

Belgium. Ardennes.

Soft-ripened cheese made from raw goat's milk with a washed rind.

Ripening : 6 weeks.

Prefer a pairing with an unoaked wine.

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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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Salads

Caprese salad

Tomato, mozzarella, and basil salad.

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Salads

Caprese salad skewers

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Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.

Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.

Ripening : 1 to 2 weeks.

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Freshwater fish

Carp in beer

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Cheeses

Carré du Berry

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

Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

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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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Miscellaneous

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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Food and wine pairing