Puligny-Montrachet blanc

Seafish

Braised salmon

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

Braised scallops

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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Offal and tripe

Braised veal sweetbreads

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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Offal and tripe

Braised veal sweetbreads with crayfish

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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Offal and tripe

Braised veal sweetbreads with perigourdine sauce

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.

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

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Offal and tripe

Braised veal sweetbreads with spices

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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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

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Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.

Brie cut in half then topped with a preparation made from black truffle and mascarpone.

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Seafish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.

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Seafish

Brill with Normandy sauce

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

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Cheeses

Brillat-Savarin with black truffle

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Shellfish and Seafood

Butter-seared scallops

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Pizza, Quiche, Tart, Pie

Button mushroom tart

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Cheeses

Camembert

France. Normandy.

Soft-ripened cow's milk cheese with bloomy rind.

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Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

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Seafish

Capon in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Poultry

Casseroled fattened chicken

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Sauces

Champagne sauce

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

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Cheeses

Chaource

France. Grand est. Aube.

Soft-ripened cheese made from whole cow’s milk with a bloomy rind.

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Main courses

Chicken raviole and consommé with black truffle

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

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Poultry

Chicken supreme with black truffle

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

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Poultry

Chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Chicken with morel cream sauce

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

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Food and wine pairing