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Food and wine pairing ideas

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Meal families

Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

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Shellfish and Seafood

Squid in american sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Feathered game

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Seafish

Sole fillets bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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Desserts and Sweet Courses

Honey crepe

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Cheeses

Mature Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.

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Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

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Consommés, Broths and Soups

Lobster gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

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Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Sheep and Goats

Leg of lamb with Sarlat style potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Seafish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Consommés, Broths and Soups

Veal goulash

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Feathered game

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

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Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Seafish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

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Shellfish and Seafood

Abalone

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Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

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