Pernand-Vergelesses blanc

Seafish

Sea bream with candied lemon

Prefer a pairing with a wine aged 1 to 3 years old.

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Appetizers and Amuse-bouches

Shellfish salad

Prefer a pairing with a wine aged 1 to 3 years old.

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Cold starters

Shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Miscellaneous

Shrimp guédille

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

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Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

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Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Seafish

Snails puff pastry

Dish made with puff pastry.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Sole fillets with beurre blanc sauce

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

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Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Prefer a pairing with a wine aged 1 to 3 years old.

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Shellfish and Seafood

Steamed mussels with saffron

Prefer a pairing with a wine aged 1 to 3 years old.

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Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

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Seafish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.

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

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Freshwater fish

Trout almondine

Prefer a pairing with a wine aged 1 to 3 years old.

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Freshwater fish

Trout fillets with almonds

Prefer a pairing with a wine aged 1 to 3 years old.

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Freshwater fish

Trout tartare

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

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Freshwater fish

Trout tartare and green asparagus

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

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Seafish

Tuna fillets casserole

Prefer a pairing with a wine aged 1 to 3 years old.

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Poultry

Turkey stuffed with chestnuts

Prefer a pairing with a wine aged 1 to 3 years old.

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Offal and tripe

Veal sweetbreads with mushrooms

Prefer a pairing with a wine aged 1 to 3 years old.

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Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 1 to 3 years old.

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Hot Starters

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Prefer a pairing with a wine aged 1 to 3 years old.

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Food and wine pairing