Pouilly-Fumé

Freshwater fish

Pike-perch fillets with beurre blanc sauce

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

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Freshwater fish

Pike-perch quenelles with beurre blanc sauce

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

Prefer a pairing with a wine over 4 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.

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Hot Starters

Pineapple and goat cheese in parchment

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Pork

Pineapple pork

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Pork

Pineapple pork roast

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Seafish

Plancha grilled sole

Prefer a pairing with a wine aged 1 to 4 years old.

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Shellfish and Seafood

Poached scallops

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Seafish

Poached smoked haddock in milk

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Pork

Pork leg with pineapple

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Cured Meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

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Main courses

Potjevleesch

France. Hauts-de-France. Nord. Flanders.

Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

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Sauces

Poulette sauce

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

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Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

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Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

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

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Shellfish and Seafood

Prawns

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Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Prawns with mayonnaise

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

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Hot Starters

Provençal goat cheese puff pastry

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Shellfish and Seafood

Provençal-style octopus

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Mushrooms, Vegetables, Pasta and Rice

Provençal-style tomatoes

Parsleyed tomatoes with garlic, onions, and breadcrumbs.

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Pork

Pulled pork with Carolina mustard barbecue sauce

Carolina mustard barbecue sauce : apple cider vinegar with yellow mustard, molasses or honey or maple syrup and ketchup and Worcestershire sauce, pepper, garlic and salt.

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Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 1 to 4 years old.

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Appetizers and Amuse-bouches

Radish and butter

Radishes served with salt and butter.

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Food and wine pairing

Pouilly-Fumé

Synonyms

This drink pairs well with 636 dishes:

Pike-perch fillets with beurre blanc sauce

Pike-perch quenelles with beurre blanc sauce

Pike-perch with beurre blanc sauce

Pineapple and goat cheese in parchment

Pineapple pork

Pineapple pork roast

Plancha grilled sole

Poached scallops

Poached smoked haddock in milk

Pork leg with pineapple

Pork rinds

Potjevleesch

Poulette sauce

Prawn cocktail

Prawn risotto

Prawns

Prawns in garlic butter

Prawns with mayonnaise

Provençal goat cheese puff pastry

Provençal-style octopus

Provençal-style tomatoes

Pulled pork with Carolina mustard barbecue sauce

Rabbit with cream sauce

Radish and butter