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Food and wine pairing ideas

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Meal families

Beef

Rump steak with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

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Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Eggs

Eggs Benedict

Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.

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Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

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Poultry

Sautéed squab with porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

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Cheeses

Lake’s Edge

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

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

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Shellfish and Seafood

Scallops skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

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Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…

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Cheeses

Etxegarai

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 3 months minimum.

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Feathered game

Provençal quail skewers

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

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Cheeses

Paški sir

Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.

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Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Hot Starters

Quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

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