Puligny-Montrachet blanc

Sauces

Cumberland sauce

United Kingdom.

Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

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Sauces

Dieppoise sauce

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

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Poultry

Duck dodine

Kind of meatloaf.

Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.

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Main courses

Duck foie gras raviole with black truffle

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Poultry

Duck foie gras with black truffle

Served cold.

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Hot Starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry

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Cured Meats

Duck paté with duck foie gras

Served cold or at room temperature.

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Cured Meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

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Seafish

Duo of John Dory and 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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Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.

Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 2 to 3 weeks.

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Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.

Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 1 week.

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Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

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Cold starters

Egg 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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Eggs

Eggs Benedict

Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.

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Cold starters

Eggs Benedict and smoked salmon

The richer the smoked salmon, more the wine must be marked by the acidity.

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Cheeses

Epoisses

France. Bourgogne-Franche-Comté.

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

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Poultry

Fattened chicken en vessie

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

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Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Fattened chicken with morels

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Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

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Cold starters

Fish pâté

Served hot.

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Freshwater fish

Fish quenelles

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Freshwater fish

Fish quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

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Food and wine pairing