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Food and wine pairing ideas

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Meal families

Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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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Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cheeses

Jeffs’ Select Gouda

United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.

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Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

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Eggs

Cloud eggs

Beaten egg white with egg yolk and grated cheese.

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Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

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Beef

Braised beef chuck

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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Sea fish

John Dory with cream sauce

Cream sauce : béchamel sauce with cream.

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Cold starters

Spiny lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

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Pizza, Quiche, Tart and Pie

Leek tart

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Desserts

Pineapple and mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

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