Meursault blanc

Cheeses

Pleasant ridge reserve

United States. Wisconsin.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 7 to 14 months.

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Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Seafish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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Appetizers and Amuse-bouches

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Seafish

Poached pavé of salmon

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Shellfish and Seafood

Poached scallops

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Cheeses

Pont-l'Evêque

France. Normandy.

Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom risotto

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

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Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

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Main courses

Potato galette with black truffle

Prefer a pairing with a wine of at least 6 years old.

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Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

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Cured Meats

Poultry liver pâté

Served cold or at room temperature.

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Poultry

Poultry quenelles with fresh cream

Poultry quenelles

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Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

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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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Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Seafish

Provençal red sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Seafish

Provençal sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Seafish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Poultry

Pullet in demi deuil with Albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.

Maroilles form.

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

Ripening : 3 weeks minimum.

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Food and wine pairing

Meursault blanc

Synonyms

This drink pairs well with 614 dishes:

Pleasant ridge reserve

Poached Bresse fattened chicken with supreme sauce

Poached darne of salmon

Poached eggs tart and Aurora sauce

Poached pavé of salmon

Poached scallops

Pont-l'Evêque

Porcini mushroom fricassee

Porcini mushroom risotto

Portuguese-style pork roast

Potato galette with black truffle

Poulette sauce

Poultry liver pâté

Poultry quenelles with fresh cream

Pozharsky veal cutlet

Prawns

Prawns with mayonnaise

Provençal Bay scallops

Provençal red sea bream

Provençal scallops

Provençal sea bream

Provençal-style tuna

Pullet in demi deuil with Albufera sauce

Quart