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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Crab claws with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Main meals

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

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Offal and tripe

Lamb kidneys and red wine

Kidneys pan-fried in oil and braised in wine.

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Cheeses

Trappe de Bricquebec

France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

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Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

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Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Desserts

Pear bourdaloue

Pear and frangipane tart sprinkled with crushed macarons.

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Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…

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Beef

Rib steak with bourguignonne sauce

Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

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Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

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Beef

Beef daube with green olives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Cheeses

Schlossberger

Suisse. Bern.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 months.

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