Meursault blanc

Sauces

Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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Mushrooms, Vegetables, Pasta and Rice

Chanterelle

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Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

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Main courses

Chicken curry

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Cold starters

Chicken liver mousse

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Main courses

Chicken raviole and consommé with black truffle

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Poultry

Chicken supreme with black truffle

Poultry supreme : all the white meat from the breast and wings of poultry.

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Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Curry sauce : velouté curry and cream.

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Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

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Main courses

Chicken waterzooi

Belgium.

Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

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Poultry

Chicken with crayfish

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Poultry

Chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Chicken with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Cheeses

Clothbound Cheddar

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.

Ripening : 7 months minimum.

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Miscellaneous

Club sandwich

Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.

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Cheeses

Coach farm triple cream goat cheese

United States. New York.

Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Ripening : 4 weeks.

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Main courses

Cured Meats

Cold cuts

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Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

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Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 4 months minimum.

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Cheeses

Comté fruité

France. Franche-Comté.

Pressed and cooked cheese made from raw cow's milk.

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Food and wine pairing

Meursault blanc

Synonyms

This drink pairs well with 614 dishes:

Champagne sauce

Chanterelle

Chanterelle with cream

Chicken curry

Chicken liver mousse

Chicken raviole and consommé with black truffle

Chicken supreme with black truffle

Chicken supreme with curry sauce

Chicken Vallée d’Auge style

Chicken waterzooi

Chicken with crayfish

Chicken with cream sauce

Chicken with white sauce

Clams mariniere with thyme

Clothbound Cheddar

Club sandwich

Coach farm triple cream goat cheese

Cod and potatoes

Cod and tomato salad

Cod croquettes with tomato sauce

Cold cuts

Cold lobster bavarois

Comté

Comté fruité