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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart, Pie

Duck pie

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Cheeses

Ash-ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

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Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

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Desserts and Sweet Courses

Almond miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

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Freshwater fish

Eel in red wine

Eel cut into pieces and cooked in red wine.

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Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

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Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

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Desserts and Sweet Courses

Almond biscuits

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Poultry

Duck aiguillette with white grapes

Aiguillette : thin slice cut lengthwise from a poultry breast.

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Seafish

Salmon a l’unilateral with sorrel sauce

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Sheep and Goats

Mutton carbonade

France. Southern France.
Stew with red wine, onions, garlic and meat scraps.

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