A commune of Côte de Beaune renowned for its white wines. It includes the grand cru vineyards of Bienvenues-Bâtard-Montrachet and Chevalier-Montrachet. (AC).
"Pure goat." If this appears on the label of a cheese it indicates that it is made entirely from pure goat's milk.
A purée refers to the process of reducing a food, such as a fruit or vegetable, to a spreadable form by mashing, sieving, pounding or the use of liquidiser. Purées are the basis of many soups. A vegetable soup may be slightly thickened by the use of potatoes, lentils, toast or rice. These may be transformed in to a velouté by replacing these thickening agents with velouté sauce or into a crème by replacing them with béchamel sauce. It also is the name given to mashed potatoes, miuch as in England we might say 'mash'.
Brown game consommé flavoured with woodcock fumet, garnished with rounds of royale made with purée of woodcock and lentils, chopped hard boiled egg yolks and julienne of woodcock.
A soup of puréed cauliflower and potatoes with added milk and butter, garnished with small cauliflower florets and chervil. It can also appear as a velouté or crème soup.
A soup of puréed turnips, celeriac, potatoes and leeks blended with cream and garnished with croûtons and chervil.
