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Food and wine pairing ideas

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Meal families

Sea fish

Darne of salmon in a beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Cold starters

Seafood mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

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Pizza, Quiche, Tart and Pie

Pumpkin flan

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Cheeses

Ewe’s blue

United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.

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Cheeses

Hermelín

Czech Republic.
Soft-ripened cow's milk cheese with mould on the rind.

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Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

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Desserts

Poire Belle-Hélène

Pears poached in sugar syrup and served with vanilla ice cream, melted chocolate and crystallized violets.

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Beef

Entrecote with 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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Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

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Cold starters

Crab mayonnaise salad

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

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Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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Mushrooms, Vegetables, Pasta and Rice

Tomato

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