Muscadet

Desserts and Sweet Courses

Crémets d’Anjou

Egg white beaten with whipped cream and red berries.

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Cheeses

Cremont

United States. Vermont.

Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.

Ripening : 2 to 3 weeks.

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Miscellaneous

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

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Miscellaneous

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Miscellaneous

Croque-monsieur

Grilled ham and cheese sandwich.

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Cheeses

Crottin de Champcol

France. Centre-Val de Loire. Cher.

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

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Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.

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

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Cheeses

Crü di capra

Italy. Lombardy.

Pressed, uncooked pasteurized goat's milk cheese.

Ripening : 4 months minimum.

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Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.

Raw cow's milk cheese with pressed uncooked paste.

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Seafish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

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Seafish

Darne of salmon with sorrel sauce

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

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

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Freshwater fish

Dill marinated trout

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Main courses

Dim sum shrimp

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

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Salads

Dressed herring

Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.

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Cheeses

Dry goat cheese

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Poultry

Duck breast with orange zest

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Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.

Mussels cooked over a pine needle fire.

Generally eaten with bread and butter.

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Main courses

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Cold starters

Eggs Benedict and smoked salmon

The richer the smoked salmon, more the wine must be marked by the acidity.

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Eggs

Eggs mimosa

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

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Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Cheeses

Emmental

Switzerland.

Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.

Cooked pressed cow’s milk cheese

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Salads

Endive salad with walnuts and roquefort cheese

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Mushrooms, Vegetables, Pasta and Rice

Endive with Bechamel

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Food and wine pairing

Muscadet

This drink pairs well with 554 dishes:

Crémets d’Anjou

Cremont

Croque-madame

Croque-madame with bechamel sauce

Croque-monsieur

Crottin de Champcol

Crottin de Chavignol

Crü di capra

Curé nantais

Curled fried whiting

Darne of salmon with sorrel sauce

Dill marinated trout

Dim sum shrimp

Dressed herring

Dry goat cheese

Duck breast with orange zest

Eclade

Eel matelote

Eggs Benedict and smoked salmon

Eggs mimosa

Eggs with Aurora sauce

Emmental

Endive salad with walnuts and roquefort cheese

Endive with Bechamel