Pouilly-Fuissé

Seafish

Darne of salmon with beurre blanc sauce

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

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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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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Sauces

Devil sauce

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

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Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.

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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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Cheeses

Dôme du Poitou

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.

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

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Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.

Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

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Cheeses

Dry goat cheese

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Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.

Served cold.

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Poultry

Duck salmis

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

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Seafish

Duo of John Dory and turbot 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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Main courses

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Cold starters

Egg 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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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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Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Pizza, Quiche, Tart, Pie

Endive and bay scallop tart

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Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

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Pizza, Quiche, Tart, Pie

Endive and scallops tart

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Mushrooms, Vegetables, Pasta and Rice

Endive gratin

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Salads

Endive salad with walnuts and roquefort cheese

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Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

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Cheeses

Epoisses

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

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Cheeses

Ewe's blue

United States. New York.

Blue cheese made from pasteurized sheep's milk.

Ripening : 2 to 4 months.

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Cold starters

Faisselle with smoked salmon

Cottage cheese with smoked salmon.

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Food and wine pairing

Pouilly-Fuissé

This drink pairs well with 548 dishes:

Darne of salmon with beurre blanc sauce

Darne of salmon with sorrel sauce

Devil sauce

Dieppoise sauce

Dim sum shrimp

Dôme du Poitou

Dôme du Poitou cendré

Dry goat cheese

Duck foie gras au torchon

Duck salmis

Duo of John Dory and turbot with beurre blanc sauce

Eel matelote

Egg aspic

Eggs Benedict and smoked salmon

Eggs with Aurora sauce

Endive and bay scallop tart

Endive and ham gratin

Endive and scallops tart

Endive gratin

Endive salad with walnuts and roquefort cheese

Endive with ham in parchment

Epoisses

Ewe's blue

Faisselle with smoked salmon