Puligny-Montrachet blanc

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

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Veal

Tête de veau

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Cheeses

Tomme de chèvre

Pressed and uncooked cheese made from goat's milk.

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Freshwater fish

Trout almondine

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Freshwater fish

Trout in court-bouillon

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Freshwater fish

Trout with meunière sauce

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

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Seafish

Tuna in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

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Seafish

Turbot fillets 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.

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Hot Starters

Turbot soufflé with Nantua sauce

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

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Seafish

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 3 to 5 years old.

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Seafish

Turbot with black truffle

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Seafish

Turbot with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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

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Seafish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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

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Seafish

Turbot with seafood

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Poultry

Turkey with chestnut

Prefer a pairing with a developed wine.

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Cheeses

Twig farm goat tomme

United States. Vermont.

Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.

Ripening : 3 to 5 months.

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Cheeses

Vacherin Mont-d'or

Switzerland. Vaud.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 17 to 25 days.

Prefer a pairing with a wine of at least 5 years old.

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Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

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Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

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Veal

Veal chop with morel mushrooms

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Veal

Veal chop with Normandy sauce

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

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Veal

Veal escalope with cream

Prefer a pairing with a developed wine.

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Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine of at least 5 years old.

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Veal

Veal escalope with morel mushrooms

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Food and wine pairing