Pomerol

Feathered game

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Feathered game

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Prefer a pairing with a wine of at least 8 years old.

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Poultry

Pigeon wings with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Prefer a pairing with a wine of at least 7 years old.

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Poultry

Pigeon with black truffle

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Poultry

Pigeon with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Sauces

Poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cheeses

Pont-l'Evêque

France. Normandy.

Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

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Cold starters

Porcini carpaccio

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

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom cannelloni

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Hot Starters

Porcini mushroom raviole

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

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Prefer a pairing with a wine with soft tannins.

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Eggs

Porcini mushroom scrambled eggs

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Pizza, Quiche, Tart, Pie

Porcini mushrooms and duck gizzards tart

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Pork

Pork filet mignon with duchess potatoes

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

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Pork

Pork filet mignon with duck foie gras

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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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Pork

Pork trotters with white beans and black truffle

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Main courses

Pot roast

United States.

Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.

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Main courses

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

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Sheep and Goats

Potato crusted lamb

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Food and wine pairing

Pomerol

This drink pairs well with 513 dishes:

Pheasant salmis

Pheasant with Perigueux sauce

Pigeon wings with black truffle sauce

Pigeon with black truffle

Pigeon with black truffle juice

Poivrade sauce

Pont-l'Evêque

Porcini carpaccio

Porcini mushroom cannelloni

Porcini mushroom fricassee

Porcini mushroom raviole

Porcini mushroom risotto

Porcini mushroom scrambled eggs

Porcini mushrooms and duck gizzards tart

Pork filet mignon with duchess potatoes

Pork filet mignon with duck foie gras

Pork roast

Pork roast with duchess potatoes

Pork roast with mustard sauce

Pork tenderloin with mustard sauce

Pork trotters with white beans and black truffle

Pot roast

Pot-au-feu

Potato crusted lamb