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Food and wine pairing ideas

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Meal families

Others

Almas caviar

Caviar from Iran.

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Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

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Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

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Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Poultry

Duck foie gras with honey

Served cold, warm or hot.

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Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

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Offal and tripe

Veal kidney with black truffle juice

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

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Beef

Rib steak with celeriac purée

Rib steak : rib of beef with bone attached.

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Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

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Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Appetizers

Fish tartare with lemon and herbs bites

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

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Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

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Shellfish and Seafood

Scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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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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Sheep and Goats

Lamb with port wine sauce

Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed eggplants

Prefer a pairing based on the stuffing.

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Pork

Pork crépinettes

Minced pork wrapped in caul fat.

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