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Food and wine pairing ideas

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Meal families

Poultry

Chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.
Pasta with bolognese sauce.

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Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Pork

Diots with red wine

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

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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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Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

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

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Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

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Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

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Poultry

Coq au vin blanc

France. Grand Est. Alsace.

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Sea fish

Pavé of salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cheeses

Red hawk

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a yellow to reddish-orange washed rind.
Ripening : 4 weeks.

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Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.

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Desserts

Mendiants

Mendiants : chocolate disk garnished with candied fruits and dried fruits (originally almonds, figs, hazelnuts, raisins)

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Mushrooms, Vegetables, Pasta and Rice

Eggplant gratin

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