Saint-Joseph blanc

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 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-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 1 to 4 years old.

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Freshwater fish

Pike-perch quenelles with beurre blanc sauce

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

Prefer a pairing with a rich and oaky wine.

Pairing with a dominant Marsane grape.

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Freshwater fish

Pike-perch roast with beurre blanc sauce

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

Prefer a pairing with a rich and oaky wine.

Pairing with a dominant Marsane grape.

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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 cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 1 to 4 years old.

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Seafish

Plaice with meunière sauce

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

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Cheeses

Pont-l'Evêque

France. Normandy.

Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

Prefer a pairing with a wine of at least 5 years old.

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Pork

Pork filet mignon with mustard

Prefer a pairing with a wine aged 2 to 4 years old.

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Pork

Pork roast

Served hot.

Prefer a pairing with a wine aged 1 to 4 years old.

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Main courses

Potato galette with black truffle

Prefer a pairing with a wine of at least 2 years old.

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Cured Meats

Poultry pâté

Served cold or at room temperature.

Prefer a pairing with a wine aged 1 to 4 years old.

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Shellfish and Seafood

Provençal Bay scallops

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

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Seafish

Provençal grilled sea bream

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 shad

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

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Pork

Pulled pork with Carolina mustard barbecue sauce

Carolina mustard barbecue sauce : apple cider vinegar with yellow mustard, molasses or honey or maple syrup and ketchup and Worcestershire sauce, pepper, garlic and salt.

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Hot Starters

Quenelles with Nantua sauce

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

Prefer a pairing with a wine over 3 years old.

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Main courses

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

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Main courses

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.

Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.

Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

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Main courses

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

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Main courses

Ravioles du Dauphiné with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

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Seafish

Red mullet fillets with olive oil

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Food and wine pairing