Santenay blanc

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 with beurre blanc sauce

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

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Freshwater fish

Pike 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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Freshwater fish

Pike-perch fillets 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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Freshwater fish

Pike-perch 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-perch 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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Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Poultry

Poached chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Seafish

Poached sole 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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Poultry

Poultry quenelles with fresh cream

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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Seafish

Roast John Dory

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Seafish

Roasted monkfish with saffron

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Freshwater fish

Roasted pike-perch fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Seafish

Salmon a l'unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

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Seafish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

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

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Seafish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

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

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Appetizers and Amuse-bouches

Seafood bites

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Shellfish and Seafood

Shellfish

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Sauces

Snail butter

Butter with garlic, shallot and parsley.

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Hot Starters

Snails in bread crust

Dish made with bread dough.

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Miscellaneous

Snails in the Burgundy style

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

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Food and wine pairing

Santenay blanc

Synonyms

This drink pairs well with 89 dishes:

Pike quenelles with beurre blanc sauce

Pike with beurre blanc sauce

Pike with cream sauce

Pike-perch fillets with cream sauce

Pike-perch quenelles with beurre blanc sauce

Pike-perch with cream sauce

Poached Bresse fattened chicken with supreme sauce

Poached chicken with supreme sauce

Poached fattened chicken with cream sauce

Poached sole with cream sauce

Poultry quenelles with fresh cream

Pozharsky veal cutlet

Roast John Dory

Roasted monkfish with saffron

Roasted pike-perch fillets with hollandaise sauce

Salmon a l'unilateral

Sautéed veal sweetbreads with cream sauce

Sea bass fillets whith cream sauce

Sea bass whith cream sauce

Seafood bites

Shellfish

Snail butter

Snails in bread crust

Snails in the Burgundy style