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Food and wine pairing ideas

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Meal families

Desserts and Sweet Courses

Peach miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Pizza, Quiche, Tart, Pie

Seafood pie

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Mushrooms, Vegetables, Pasta and Rice

Fettucine with salmon

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Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

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Beef

Beef tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

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Cheeses

Tomme de brebis

Pressed and uncooked cheese made from sheep's milk.

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Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Pork

Braised knuckle of pork

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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Mushrooms, Vegetables, Pasta and Rice

Endive with Bechamel

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

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Desserts and Sweet Courses

Apple pie

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Seafish

Red tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cheeses

Fontina

Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.

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Poultry

Braised duck with turnips

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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Pizza, Quiche, Tart, Pie

Pigeon pie

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Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Main courses

Lamb tajine with prunes

Tajine : stew of vegetables, fish or meat.

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