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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Pacific oysters

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Main meals

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Beef

Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

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Cheeses

Provolone

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk.

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Salads

Apple and walnut salad

Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.

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Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

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Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Salads

Lobster salad with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

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Pork

Diots with red wine

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

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Cooked meats

Poultry liver pâté

Served cold or at room temperature.

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Desserts

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

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Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

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Cheeses

Crü di capra

Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.

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