Puligny-Montrachet blanc

Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Sauces

Americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

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Cold starters

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

Avocado with shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

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Shellfish and Seafood

Baked oysters

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Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

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Main courses

Bay scallop and shrimp raviole with paprika

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

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Shellfish and Seafood

Bay scallop carpaccio

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

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Shellfish and Seafood

Bay scallop carpaccio with black truffle oil

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

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Shellfish and Seafood

Bay scallop carpaccio with lemon

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

Prefer a pairing with a wine under 5 years old.

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Shellfish and Seafood

Bay scallop gratin

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Shellfish and Seafood

Bay scallop skewers

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Shellfish and Seafood

Bay scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

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Shellfish and Seafood

Bay scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Bay scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Prefer a pairing with a wine under 5 years old.

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Shellfish and Seafood

Bay scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Shellfish and Seafood

Bay scallops with black truffle

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Shellfish and Seafood

Bay scallops with braised endive

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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Shellfish and Seafood

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Shellfish and Seafood

Bay scallops with porcini mushrooms

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Shellfish and Seafood

Bay scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Food and wine pairing