Menetou-Salon blanc

Freshwater fish

Pike-perch with beurre blanc sauce

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

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Mushrooms, Vegetables, Pasta and Rice

Pimientos de Padrón

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Seafish

Plaice with meunière sauce

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

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Seafish

Plancha grilled sole

Prefer a pairing with a wine under 3 years old.

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Seafish

Poached smoked haddock in milk

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Main courses

Potjevleesch

France. Hauts-de-France. Nord. Flanders.

Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

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Shellfish and Seafood

Prawns

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Shellfish and Seafood

Prawns with mayonnaise

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

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Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine under 3 years old.

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Seafish

Red tuna tartare

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

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Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

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Cured Meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.

Served cold.

Prefer a pairing with a wine under 3 years old.

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Freshwater fish

Roast pike-perch

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Seafish

Roast sea bass

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Cured Meats

Roasted andouille de Guéméné with apple compote and white wine sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

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

Served hot.

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Cured Meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Served hot.

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Shellfish and Seafood

Roasted langoustines

Prefer a pairing with a wine under 3 years old.

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Freshwater fish

Roasted pike-perch fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Veal

Roasted veal chop with tarragon

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Main courses

Ruthenian pierogi

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.

Served hot or cold.

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Seafish

Salmon and tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Cold starters

Salmon aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Seafish

Salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Miscellaneous

Salmon guédille

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

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Food and wine pairing