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Food and wine pairing ideas

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Meal families

Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Pizza, Quiche, Tart and Pie

Fresh goat cheese quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Others

Beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

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Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

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Shellfish and Seafood

Bay scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

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Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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Poultry

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Cheeses

Gubbeen Extra Mature

Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.
Ripening : 2 months.

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Sea fish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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Desserts

Crémets d’Anjou

Egg white beaten with whipped cream and red berries.

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Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle

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Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

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Appetizers

Tapas

Canapés.

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Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

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