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Food and wine pairing ideas

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Meal families

Cheeses

Coolea Extra Matured

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.

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Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

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Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

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Sea fish

Sea bream ceviche with citrus and sesame

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Desserts

Red berry bayadere with mascarpone mousse

Bayadère : alternating stripes of different colours.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Poultry

Chicken supreme with black truffle slices

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

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Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

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Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

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Sea fish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Beef

Roasted rib steak

Rib steak : rib of beef with bone attached.

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Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Sea fish

Salmon tartare

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

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