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Food and wine pairing ideas

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Meal families

Beef

Beef daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

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Shellfish and Seafood

Tellines mariniere with thyme

Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

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Desserts

Neigeux with strawberry

Whipped egg whites folded with runny cream cheese and covered with strawberries and fruit purée.

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Veal

Sliced veal Zurich-style

Thin veal slices with cream and veal stock reduced.

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Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

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Sea fish

Sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Poultry

Pigeon with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

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Sea fish

Salmon in parchment in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

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Desserts

Panettone

Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins and citrus zest.

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Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
Served hot.

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Main meals

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Cheeses

Rupert reserve

United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months.

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