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Food and wine pairing ideas

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Meal families

Sea fish

John Dory with beurre blanc sauce

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

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Sea fish

Grilled red mullet with tapenade and mashed potato with olive oil

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Game birds

Young partridge with fondant potatoes

Young Partridge : under 8 months old.
Fondant potatoes : potatoes braised in a white stock (veal and/or poultry broth combined with vegetable stock) with butter.

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Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Sheep and Goats

Saddle of lamb with pomegranate

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

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Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

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Sheep and Goats

Roasted milk-fed lamb

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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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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Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

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Cheeses

Dream weaver

United States. California.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

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

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Cheeses

La Sentinelle

Canada. Quebec.
Soft-ripened cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

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Desserts

Praline succès cake

Macaron filled with praline cream.

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Shellfish and Seafood

Moules marinière

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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