Some great ideas
Food and wine pairing
Mushrooms, Vegetables, Pasta and Rice
Brussels sprouts gratin
Seafish
Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Main courses
Provencal ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked separately with olive oil and garlic.
Served hot or cold.
Seafish
Grilled sea bream with fennel with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts and Sweet Courses
Pineapple charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
101 Pairing, ideas for pairings and dishes
101Pairing references over 60,000 food and wine pairings to help you organize your menus and perfectly accompany your dishes.