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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Fried seafood

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Desserts

Zimtsterne

France. Grand Est. Alsace.
Soft almond biscuit.

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Rabbit

Saddle of rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

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Sea fish

Sea bream tartare with lime

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

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Cheeses

Marieke aged Gouda

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Matured : 9-12 months.

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Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Game birds

Roast quail with black truffle juice

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

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Mushrooms, Vegetables, Pasta and Rice

Morels with cream

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Freshwater fish

Blanquette of zander

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

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Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

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Beef

Beef miroton

Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.

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Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

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