Rully blanc

Consommés, Broths and Soups

Pauchouse

France. Bourgogne-Franche-Comté.

Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

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Seafish

Pavé of salmon with sorrel sauce

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

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Cured Meats

Pheasant pâté

Served cold or at room temperature.

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Seafish

Pickled mackerel fillets in lime

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

Prefer a pairing with a young wine.

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Freshwater fish

Pike fillets with beurre blanc sauce

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

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Freshwater fish

Pike quenelles with beurre blanc sauce

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

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Freshwater fish

Pike quenelles with Nantua sauce

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

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Freshwater fish

Pike with beurre blanc sauce

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

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Freshwater fish

Pike-perch with beurre blanc sauce

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

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Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Pork

Pork roast with sage

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Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

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Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

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Cured Meats

Poultry liver pâté

Served cold or at room temperature.

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Cured Meats

Poultry pâté

Served cold or at room temperature.

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Poultry

Poultry quenelles

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Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

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Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Prefer a pairing with a young wine.

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Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Seafish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

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Hot Starters

Ravioles with snails

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

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Seafish

Raw salmon with dill

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Food and wine pairing

Rully blanc

Synonyms

This drink pairs well with 208 dishes:

Pauchouse

Pavé of salmon with sorrel sauce

Pheasant pâté

Pickled mackerel fillets in lime

Pike fillets with beurre blanc sauce

Pike quenelles with beurre blanc sauce

Pike quenelles with Nantua sauce

Pike with beurre blanc sauce

Pike-perch with beurre blanc sauce

Pike-perch with mousseline sauce

Pork roast with sage

Poule au pot

Poulette sauce

Poultry liver pâté

Poultry pâté

Poultry quenelles

Pozharsky veal cutlet

Prawns in garlic butter

Provençal Bay scallops

Provençal scallops

Provençal-style tuna

Rabbit galantine

Ravioles with snails

Raw salmon with dill