Santenay blanc

Freshwater fish

Artic char with beurre blanc sauce

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

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Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

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Seafish

Baked smoked haddock in cream sauce

Prefer a pairing with a wine of at least 3 years old.

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Sauces

Beurre blanc sauce

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

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Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Poultry

Blanquette of chicken

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Poultry

Blanquette of turkey with almonds

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Bresse fattened chicken with fresh cream

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Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.

Snails with parsley butter (butter, garlic, and parsley mixed).

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Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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Poultry

Chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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Poultry

Chicken cutlets Pozharsky

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

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Poultry

Chicken fricassee with cream sauce

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cream sauce : béchamel sauce with cream.

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Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Cream sauce : béchamel sauce with cream.

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Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

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Poultry

Chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Seafish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine of at least 3 years old.

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Cold starters

Crab stuffed avocado

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Sauces

Cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.

Soft-ripened cheese made from raw goat's milk with a bloomy rind.

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Poultry

Fattened chicken en demi-deuil

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

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Food and wine pairing

Santenay blanc

Synonyms

This drink pairs well with 89 dishes:

Artic char with beurre blanc sauce

Artic char with cream sauce

Baked smoked haddock in cream sauce

Beurre blanc sauce

Blanquette de veau

Blanquette of chicken

Blanquette of turkey with almonds

Bresse capon with cream sauce

Bresse chicken with cream sauce

Bresse fattened chicken with fresh cream

Burgundy snails in cassolette

Casseroled chicken bonne femme

Chicken bonne femme

Chicken cutlets Pozharsky

Chicken fricassee with cream sauce

Chicken supreme with cream sauce

Chicken Vallée d’Auge style

Chicken with cream sauce

Chicken with morel cream sauce

Cod with cream sauce

Crab stuffed avocado

Cream sauce

Crottin de Chavignol

Fattened chicken en demi-deuil