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Food and wine pairing ideas

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Meal families

Beef

Grilled hanger steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

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Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

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Pizza, Quiche, Tart and Pie

Mushroom 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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Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

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Cooked meats

Rabbit pâté

Served cold or at room temperature.

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Main meals

Ajapsandali

Georgia.
Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.

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Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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

Chällerhocker

Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.

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Beef

Beef Stroganov

Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

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Cheeses

Bonchester

United Kingdom. Scotland.
Soft-ripened cow's milk cheese with a bloomy rind.

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Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

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Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.

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Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

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