Puligny-Montrachet blanc

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

> view all pairings

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).

Soft-ripened cow's milk cheese with a washed rind.

Serve with the most mature cheeses.

> view all pairings

Shellfish and Seafood

Mussels steamed with cider and bacon

> view all pairings

Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

> view all pairings

Sauces

Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

> view all pairings

Sauces

Normandy sauce (fish)

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

> view all pairings

Cheeses

Old Kentucky Tomme

United States. Indiana.

Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Ripening : 4 to 8 months.

> view all pairings

Cheeses

Palet de Bourgogne

France. Bourgogne-Franche-Comté.

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

Ripening : 1 month minimum.

> view all pairings

Seafish

Pan-fried sea bass pavé

Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.

> view all pairings

Sauces

Paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

> view all pairings

Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

> view all pairings

Cheeses

Patacabra

Spain. Aragon. Zaragoza.

Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.

Ripening : 45 days minimum.

> view all pairings

Consommés, Broths and Soups

Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

> view all pairings

Seafish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

> view all pairings

Desserts and Sweet Courses

Pear bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

> view all pairings

Desserts and Sweet Courses

Pear charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

> view all pairings

Seafish

Pepper crusted roast sea bass

> view all pairings

Sauces

Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

> view all pairings

Feathered game

Pheasant casserole

> view all pairings

Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Cream sauce : béchamel sauce with cream.

> view all pairings

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

> view all pairings

Freshwater fish

Pike quenelles

> view all pairings

Freshwater fish

Pike quenelles with beurre blanc sauce

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

Prefer a pairing with a wine aged 3 to 5 years old.

> view all pairings

Freshwater fish

Pike quenelles with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

> view all pairings

Food and wine pairing