Rully blanc

Seafish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Main courses

Duck foie gras raviole with black truffle

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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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Cold starters

Faisselle with smoked salmon

Cottage cheese with smoked salmon.

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Cold starters

Fish 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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Cold starters

Fish pâté

Served hot.

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Seafish

Fresh anchovies marinated in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young wine.

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Miscellaneous

Frog legs with chanterelles

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Miscellaneous

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Sauces

Garlic butter

Garlic butter : butter with garlic.

Prefer a pairing with a young wine.

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Hot Starters

Goat cheese raviole

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

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Cheeses

Good Thunder

United States. Minnesota.

Soft-ripened cheese made from cow's milk with a beer-washed rind (Brown ale).

Ripening : 3 to 4 weeks.

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Cured Meats

Goose rillettes

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Prefer a pairing with a young wine with a good acidity.

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Cured Meats

Grilled andouillette with shallots skewers

Andouillette cooked with dry white wine, butter, and shallots.

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Pork

Grilled marinated pork chop

Marinated pork with garlic, oregano, paprika, and salt.

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Pork

Grilled pig's trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Seafish

Grilled sea bass with fennel and beurre blanc sauce

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

Prefer a pairing with a developed wine.

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Seafish

Halibut fillets with meunière sauce

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

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Seafish

John Dory with beurre blanc sauce

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

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Shellfish and Seafood

Langoustine tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

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Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

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Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

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Food and wine pairing

Rully blanc

Synonyms

This drink pairs well with 208 dishes:

Darne of salmon with sorrel sauce

Duck foie gras raviole with black truffle

Eggs Benedict and smoked salmon

Faisselle with smoked salmon

Fish aspic

Fish pâté

Fresh anchovies marinated in lime

Frog legs with chanterelles

Frog legs with persillade sauce

Garlic butter

Goat cheese raviole

Good Thunder

Goose rillettes

Green asparagus risotto

Grilled andouillette with shallots skewers

Grilled marinated pork chop

Grilled pig's trotter with béarnaise sauce

Grilled sea bass with fennel and beurre blanc sauce

Halibut fillets with meunière sauce

John Dory with beurre blanc sauce

Langoustine tartare with lime

Lobster bisque

Lucullus veal cutlet

Lucullus veal escalope