Meal and wine pairing

Shellfish and Seafood

Bay scallop with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Poultry

Bresse fattened chicken with fresh cream

Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.

Sea fish

Golden sea bream with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sea fish

Monkfish curry

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Cheeses

Pélardon

France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.

Freshwater fish

Pike-perch fillets with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Freshwater fish

Pike-perch fillets with cream

Cream sauce : béchamel sauce with cream.

Freshwater fish

Pike-perch in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Roast pike-perch

Freshwater fish

Roasted pike-perch in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Sea fish

Sole fillets in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Steamed mussels

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Poultry

Tarragon chicken

Freshwater fish

Zander blanquette

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.