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Food and wine pairing ideas

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Meal families

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

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Sheep and Goats

Mutton navarin

Navarin : stew.

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Seafish

Cod in green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Desserts and Sweet Courses

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

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Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Desserts and Sweet Courses

Apple pudding

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Salads

Langoustines salad with orange butter and tarragon

Orange butter : reduced orange juice with butter and cream.

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Cold starters

Tuna tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

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Seafish

Haddock tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Appetizers and Amuse-bouches

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Appetizers and Amuse-bouches

Antipasti

« before the meal »

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Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

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Shellfish and Seafood

Scallop carpaccio with citrus

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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