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Food and wine pairing ideas

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Meal families

Poultry

Squab with black truffle juice

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

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Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

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Shellfish and Seafood

Oysters au gratin

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Cooked meats

Andouillette with shallots

Andouillette cooked with dry white wine, butter, and shallots.
Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

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Shellfish and Seafood

Squid

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Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood

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Pork

Orange pork roast

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Sheep and Goats

Shoulder of lamb in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Sea fish

Turbot with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

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Cheeses

Vermont Herdsman

United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.

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Cheeses

Trivium goat Cheddar

United States. Wisconsin.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months.

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Game birds

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

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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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Sheep and Goats

Black truffle stuffed saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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