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Food and wine pairing ideas

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Meal families

Cheeses

Imokilly Regato

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.

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Shellfish and Seafood

Langoustine tartare with lime

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

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Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

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Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

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Cold starters

Fish and vegetable pâté

Served cold.

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Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

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Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Offal and tripe

Lamb kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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Game birds

Young partridge with fondant potatoes

Young Partridge : under 8 months old.
Fondant potatoes : potatoes braised in a white stock (veal and/or poultry broth combined with vegetable stock) with butter.

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Cheeses

Ewe’s blue

United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.

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