Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Seafish

Salmon tartare with fresh cream and chives

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

> view all pairings

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

> view all pairings

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

> view all pairings

Cheeses

Saint-Florentin

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Polenta

> view all pairings

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

> view all pairings

Cured Meats

Sac bardin

France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.

> view all pairings

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

> view all pairings

Desserts and Sweet Courses

Blackberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

> view all pairings

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

> view all pairings

Furred game

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

> view all pairings

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

> view all pairings

Shellfish and Seafood

Lobster Thermidor

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé

Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

> view all pairings

Desserts and Sweet Courses

Sugar crepe

> view all pairings