Pouilly-Fuissé

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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Seafish

Pickled herring

Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream

Prefer a pairing with a young vintage.

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Seafish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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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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Salads

Piedmontese salad

France.

Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.

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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.

Prefer a pairing with a wine aged 2 to 6 years old.

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Freshwater fish

Pike quenelles

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Freshwater fish

Pike with beurre blanc sauce

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

Prefer a pairing with a wine aged 2 to 6 years old.

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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.

Prefer a pairing with a wine aged 2 to 6 years old.

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Freshwater fish

Pike-perch quenelles with crayfish

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Freshwater fish

Pike-perch roast with beurre blanc sauce

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

Prefer a pairing with a wine aged 2 to 6 years old.

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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.

Prefer a pairing with a wine aged 2 to 6 years old.

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Freshwater fish

Pike-perch with chanterelles

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Seafish

Plaice with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Prefer a pairing with a wine aged 2 to 6 years old.

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Cheeses

Plaisir au Chablis

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Ripening : 4 weeks.

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Seafish

Plancha grilled sole

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Appetizers and Amuse-bouches

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Pork

Pork filet mignon with lemongrass

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Pork

Pork ribs with devil's sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

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Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

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Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

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Shellfish and Seafood

Prawns

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Food and wine pairing

Pouilly-Fuissé

This drink pairs well with 548 dishes:

Pélardon

Pickled herring

Pickled mackerel fillets in lime

Picodon

Picolin

Piedmontese salad

Pike fillets with beurre blanc sauce

Pike quenelles

Pike with beurre blanc sauce

Pike-perch a l'unilateral

Pike-perch fillets with beurre blanc sauce

Pike-perch quenelles with crayfish

Pike-perch roast with beurre blanc sauce

Pike-perch with beurre blanc sauce

Pike-perch with chanterelles

Plaice with meunière sauce

Plaisir au Chablis

Plancha grilled sole

Poached eggs tart and Aurora sauce

Pork filet mignon with lemongrass

Pork ribs with devil's sauce

Poule au pot

Poulette sauce

Prawns