Menetou-Salon blanc

Shellfish and Seafood

Mixed seafood grill

Prefer a pairing with a wine under 3 years old.

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Seafish

Monkfish tartar

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

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Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.

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

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Main courses

Moules frites

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Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

Prefer a pairing with a wine under 3 years old.

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Sauces

Normandy sauce (fish)

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

Norway smoked salmon

The richer the smoked salmon, more the wine must be marked by the acidity.

Prefer a pairing with a wine under 3 years old.

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Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.

Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.

Ripening : 4 weeks.

Prefer a pairing with a wine under 3 years old.

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Cold starters

Oyster and mussel tartare

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

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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 with shallots and vinegar

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Shellfish and Seafood

Pacific oysters

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Appetizers and Amuse-bouches

Parmesan breadsticks

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

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Cheeses

Patacabra

Spain. Aragon. Zaragoza.

Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.

Ripening : 45 days minimum.

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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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Seafish

Pavé of salmon with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Seafish

Pavé of salmon with roasted fennel

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Seafish

Pavé of salmon with sorrel sauce

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

Prefer a pairing with a wine under 3 years old.

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Mushrooms, Vegetables, Pasta and Rice

Penne with pesto

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Sauces

Pesto lasagne

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Sauces

Pesto sauce

Italy. Liguria.

Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

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Freshwater fish

Pike fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Freshwater fish

Pike with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Food and wine pairing