Pouilly-Fuissé

Poultry

Chicken supreme with morel cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

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Main courses

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.

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Poultry

Chicken tikka masala

Pieces of chicken marinated in spices and yogurt and baked in the oven.

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Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

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Main courses

Chicken waterzooi

Belgium.

Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

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Poultry

Chicken with crayfish

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Poultry

Chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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

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Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Poultry

Chicken with morels

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Poultry

Chicken with prunes

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Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…

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Salads

Citrus crab salad

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

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Shellfish and Seafood

Clams with white wine on the grill

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Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Cheeses

Clothbound Cheddar

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.

Ripening : 7 months minimum.

Prefer a pairing with a young vintage.

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Cheeses

Coach farm triple cream goat cheese

United States. New York.

Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Ripening : 4 weeks.

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Shellfish and Seafood

Cockles with limon

Prefer a pairing with a young vintage.

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Seafish

Cod ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Seafish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

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Seafish

Cod with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Cured Meats

Cold cuts

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Seafish

Cold hake fillets with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

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Food and wine pairing

Pouilly-Fuissé

This drink pairs well with 548 dishes:

Chicken supreme with morel cream sauce

Chicken supreme with morels

Chicken tajine with curry

Chicken tikka masala

Chicken Vallée d’Auge style

Chicken waterzooi

Chicken with crayfish

Chicken with cream sauce

Chicken with morel cream sauce

Chicken with morels

Chicken with prunes

Chirashizushi

Citrus crab salad

Clams with white wine on the grill

Classic blanquette de veau

Clothbound Cheddar

Coach farm triple cream goat cheese

Cockles with limon

Cod ceviche

Cod with cream sauce

Cod with hollandaise sauce

Cold cuts

Cold hake fillets with mayonnaise

Cold lobster bavarois