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Food and wine pairing ideas

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Meal families

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

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Furred game

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

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Seafish

Sea bass in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

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Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

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Cheeses

Grand Chimay

Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.

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Consommés, Broths and Soups

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

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Desserts and Sweet Courses

Apricot and almond pastilla

Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.

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Seafish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

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Main courses

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

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Desserts and Sweet Courses

Petit four sec

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Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

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Desserts and Sweet Courses

Citrus mousse

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Poultry

Grilled duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

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