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Food and wine pairing ideas

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Meal families

Cheeses

Kapiti Kikorangi

New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.

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Main meals

Sausage rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

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Sea fish

Roasted monkfish in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Consommé and Soup

Oregano

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Game animals

Venison fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

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Sheep and Goats

Stew of lamb with spices

Navarin : stew.

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Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

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Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

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Cheeses

L’Explorateur

France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.

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Offal and tripe

Braised veal sweetbreads with spices

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Mushrooms, Vegetables, Pasta and Rice

Lobster risotto with saffron

Risotto : reduction of a broth cooked with rice and one or more ingredients.

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Sea fish

Avruga caviar

Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).

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Poultry

Duck foie gras with white grapes

Served hot, warm or cold.

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