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Food and wine pairing ideas

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Meal families

Cheeses

Dorset

United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

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Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

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Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

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Sheep and Goats

Roasted saddle of lamb with herbs

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

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Desserts

Chestnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

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Cheeses

Buttermilk blue affinée

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.

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Sea fish

Monkfish tartar

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

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Consommé and Soup

Zurrukutuna

Basque Country.
Soup made with cod, peppers and garlic.

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Salads

Langoustines salad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Desserts

Vanilla mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Desserts

Honey soufflé

Served hot.

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Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Others

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Sea fish

Pavé of salmon with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Pork

Grilled pig’s trotter with béarnaise sauce

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

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Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

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