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Food and wine pairing ideas

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Meal families

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.

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Beef

Spicy steak tartare

Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

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Cured Meats

Lomo embuchado

Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.

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Poultry

Pullet 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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Sheep and Goats

Champvallon style Lamb chop

Champvallon : Baked between two layers of potatoes with poultry broth.

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Desserts and Sweet Courses

Bugnes lyonnaises

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.

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Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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Desserts and Sweet Courses

Apricot ramekin

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Desserts and Sweet Courses

Vatrushka with lemon

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

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Desserts and Sweet Courses

Eggs in snow with pink pralines

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

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Rabbit

Braised rabbit

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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Desserts and Sweet Courses

Financier

Rectangular cake made with butter, almond powder, and egg whites.

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Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Cheeses

Gouda Holland

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.

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