Rully blanc

Seafish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.

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

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Seafish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Seafish

Sole with meunière sauce

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

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Seafish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Cold starters

Spiny lobster with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Cheeses

St Gall Extra mature

Ireland. Cork.

Pressed and uncooked cheese made from raw cow's milk with a washed rind.

Ripening : over 3 months.

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Seafish

Steamed 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

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Prefer a pairing with a young wine.

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Seafish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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Appetizers and Amuse-bouches

Tapas

Canapés.

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Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

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Freshwater fish

Trout with beurre blanc sauce

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

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Cured Meats

Trush pâté

Served cold or at room temperature.

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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 of at least 2 years old.

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Seafish

Turbot with seafood

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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 chanterelles

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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 sauce

Cream sauce : béchamel sauce with cream.

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Veal

Veal escalope with cream sauce and chanterelle

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Veal

Veal escalope with morel mushrooms

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Food and wine pairing

Rully blanc

Synonyms

This drink pairs well with 208 dishes:

Sole goujonnettes with Nantua sauce

Sole with lemon butter sauce

Sole with meunière sauce

Sole with mousseline sauce

Spiny lobster with mayonnaise

St Gall Extra mature

Steamed John Dory with beurre blanc sauce

Stuffed mussels with parsley butter

Stuffed sea bass filets façon bourgeoise

Tapas

Tellines mariniere with thyme

Trout au bleu

Trout with beurre blanc sauce

Trush pâté

Turbot fillets with beurre blanc sauce

Turbot with seafood

Veal chop Foyot

Veal chop with chanterelles

Veal chop with cream sauce

Veal chop with morel mushrooms

Veal chop with Normandy sauce

Veal escalope with cream sauce

Veal escalope with cream sauce and chanterelle

Veal escalope with morel mushrooms