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Food and wine pairing ideas

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Meal families

Salads

Waldorf salad

Julienned apple and celery salad with walnuts and a mayonnaise dressing.

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Shellfish and Seafood

Grilled crab

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Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

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Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

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Eggs

Eggs mimosa

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

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Sea fish

Toro

Toro : belly of large tuna.

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Rabbit

Young rabbit fillet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Cheeses

Dorset

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

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Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Cheeses

Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.

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Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Main meals

Pike-perch matelote with pinot noir

Matelote : red wine reduction with fish stock and mushrooms.

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Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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