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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Sautéed Saint George’s mushrooms

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Poultry

Pigeon with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

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Main meals

Shrimp dim sum

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

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Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

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Shellfish and Seafood

Cockles and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Cheeses

Roquefort

France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.

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Others

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Beef

Grilled beef tournedos 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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Game birds

Roast young partridge with porcini mushrooms

Young Partridge : under 8 months old.

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Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

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Shellfish and Seafood

Scallops and black truffle 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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Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

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