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Food and wine pairing ideas

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Meal families

Beef

Rump steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Beef

Grilled rib steak with spring vegetables

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.

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Sea fish

Provençal grilled sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Desserts

Orange givrée

Orange sorbet served in an orange.

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Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

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Cheeses

Gubbeen

Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.

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Warm starters

Quenelles

Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.

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Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

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Cooked meats

Andouille de Guémené

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

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Sauces

Béchamel sauce

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

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Veal

Provençal veal chop

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cold starters

Kipper pâté

Served cold.

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