Montlouis sur Loire sec

Seafish

Plaice with bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

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Shellfish and Seafood

Poached scallops

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Pork

Pork chop with caramelized apples

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Pork

Pork filet mignon with apples

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Pork

Pork filet mignon with lemongrass

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Cured Meats

Pork pâté

Served cold.

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Cured Meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

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Pork

Pork roast

Served hot.

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Pork

Pork roast with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

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Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Veal

Pozharsky veal cutlet

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

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Pizza, Quiche, Tart, Pie

Pumpkin flan

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Desserts and Sweet Courses

Pumpkin meringue pie

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Desserts and Sweet Courses

Pumpkin meringue tart

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Desserts and Sweet Courses

Pumpkin tart

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Pizza, Quiche, Tart, Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

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Rabbit

Rabbit in mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Reblochon fermier

France. Auvergne-Rhône-Alpes. Savoie.

Pressed and uncooked cheese made from raw cow's milk (Green label).

Made from milk sourcing from a single herd of cows.

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Main courses

Reblochonnade

Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.

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Seafish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Seafish

Red tuna tartare

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

Prefer a pairing with a young and unoaked wine.

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Cured Meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.

Pork belly with crispy crackling, rendered and confit in fat.

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Food and wine pairing