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Food and wine pairing ideas

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Meal families

Desserts

Pineapple with whipped cream

Chantilly cream : whipped cream with sugar.

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Cheeses

Buxton blue

United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.

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Poultry

Chicken supreme with black truffle

Poultry supreme : all the white meat from the breast and wings of poultry.

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Sea fish

Monkfish tail with beurre blanc sauce

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

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Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

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Cheeses

Pavé correzien

France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.

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Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

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Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Freshwater fish

Pike with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Others

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

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Sheep and Goats

Leg of lamb with forty cloves of garlic

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Shellfish and Seafood

Crayfish with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Cold starters

Pike-perch terrine

Served cold.

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Poultry

Poached chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.

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Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

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