Meal and wine pairing

Warm starters

Bouchée à la reine

France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.

Sea fish

Brill with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Poultry

Chicken in white sauce

White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).

Mushrooms, Vegetables, Pasta and Rice

Chicken rice pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or casserole.

Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Warm starters

Duck foie gras escalope with white grapes

Cooked meats

Duck terrine

Paté made with coarsely chopped ingredients and flavored with herbs, spices... cooked in an earthenware container.
Serve cold or at room temperature.

Sauces

Newburg sauce

Lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.

Freshwater fish

Pike-perch fillets with cream

Cream sauce : béchamel sauce with cream.

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Salmon with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Shellfish and Seafood

Seafood

Appetizers

Seafood bites

Main meals

Seafood platter

Warm starters

Seafood vol-au-vent

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).

Sea fish

Slab of salmon with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Warm starters

Vol-au-vent

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).