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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

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Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

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Cooked meats

Venison pâté

Served cold or at room temperature.

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Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

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Sea fish

Turbot soufflé with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Warm starters

White truffle raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

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Game animals

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Cooked meats

Poultry liver pâté

Served cold or at room temperature.

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Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

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Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle risotto

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

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