Puligny-Montrachet blanc

Seafish

Sole with beurre blanc sauce

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

> view all pairings

Seafish

Sole with beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

> view all pairings

Seafish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

> view all pairings

Seafish

Sole with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

> view all pairings

Cold starters

Spiny lobster 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.

> view all pairings

Shellfish and Seafood

Spiny lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.

Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

> view all pairings

Sauces

Spiny lobster butter

Spiny lobster meat with butter.

> view all pairings

Appetizers and Amuse-bouches

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

> view all pairings

Shellfish and Seafood

Spiny lobster stew

> view all pairings

Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

> view all pairings

Shellfish and Seafood

Spiny lobster with fresh cream

> view all pairings

Seafish

Steamed John Dory 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

Cheeses

Stinking bishop

United Kingdom. Gloucestershire.

Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.

Serve with the most mature cheeses.

> view all pairings

Cold starters

Stuffed avocado with crab and lobster

> view all pairings

Seafish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.

Served cold.

> view all pairings

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

> view all pairings

Freshwater fish

Stuffed trout

Prefer a pairing based on the stuffing.

> view all pairings

Freshwater fish

Stuffed trout with almonds

> view all pairings

Poultry

Supreme of fattened chicken

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

> view all pairings

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.

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

> view all pairings

Sauces

Supreme sauce

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

> view all pairings

Main courses

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel cream sauce

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

> view all pairings

Food and wine pairing