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Food and wine pairing ideas

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Meal families

Cheeses

Coolea Extra Matured

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Prefer a pairing based on the stuffing.

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Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

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Poultry

Duck a l’orange

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

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Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

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Sea fish

Cod brandade with mashed potatoes

Brandade with mashed potatoes.

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Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

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Shellfish and Seafood

Grilled prawns

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Pizza, Quiche, Tart and Pie

Crab tart

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Cheeses

Kanterkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.

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Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

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Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

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Sea fish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

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Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

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Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Scallops and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Desserts

Mont-blanc

Meringue cake covered with Chantilly cream and topped with chestnut cream, then dusted with icing sugar.

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