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Food and wine pairing ideas

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Meal families

Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

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Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

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Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbal, chicken, etc).

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Cheeses

Tilsiter Switzerland

Switzerland.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 3 months minimum.
Red label.

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Desserts

Peach Melba

Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.

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Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

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Main meals

Tielle

France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

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Eggs

Eggs mimosa

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

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Veal

Veal medallion with porcini mushrooms

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

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Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Appetizers

Lobster butter canapé

Lobster butter : lobster meat with butter.

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Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

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Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.

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Pork

Stuffed pig’s trotter

Prefer a pairing based on the stuffing.

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Poultry

Chicken confit

Generally eaten hot.

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Shellfish and Seafood

Mussels in cream sauce

Cream sauce : béchamel sauce with cream.

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