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Food and wine pairing ideas

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Meal families

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

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Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Smažený hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.

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Sea fish

Braised sea bass with fennel

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Cheeses

Laruns

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Ossau valley.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 5 months minimum.

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Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

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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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Sauces

Maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

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Cheeses

Ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Appetizers

Antipasti

« before the meal »

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Desserts

Orange givrée

Orange sorbet served in an orange.

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Desserts

Fruit zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

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Cooked meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

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