Montlouis sur Loire sec

Appetizers and Amuse-bouches

Parmesan breadsticks

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

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Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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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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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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Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

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

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Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made goat’s milk with a natural rind.

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Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Ripening : 1 week.

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Freshwater fish

Pike and leek purée with beurre blanc sauce

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

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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 quenelles

Prefer a pairing with a wine of at least 5 years old.

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Freshwater fish

Pike quenelles with beurre blanc sauce

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

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Freshwater fish

Pike quenelles with 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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Freshwater fish

Pike terrine

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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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Freshwater fish

Pike with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Freshwater fish

Pike with parsley

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Freshwater fish

Pike-perch a l'unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Freshwater fish

Pike-perch 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-perch quenelles with beurre blanc sauce

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

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Freshwater fish

Pike-perch quenelles with crayfish

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Freshwater fish

Pike-perch roast

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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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Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

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Freshwater fish

Pike-perch with sorrel sauce

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

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Food and wine pairing