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Food and wine pairing ideas

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Meal families

Warm starters

Shellfish raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Consommé and Soup

Chicken chorba

Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.

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Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

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Pork

Boudin blanc with black truffle

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Cheeses

Schlossberger alt

Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.

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Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

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Cheeses

Oka ashed

Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

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Pork

Braised jambonneau

Jambonneau : small ham or boneless shank.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Poultry

Roasted duckling à la goutte de sang

Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

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Cheeses

Fromage de Herve

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

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