Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

> view pairings

Game birds

Grilled wood pigeon à la goutte de sang with porcini

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

> view pairings

Desserts

Pineapple surprise

Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.

> view pairings

Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

> view pairings

Cooked meats

Duck terrine with orange

Served cold or at room temperature.

> view pairings

Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

> view pairings

Cheeses

Gubbeen Extra Mature

Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.
Ripening : 2 months.

> view pairings

Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

> view pairings

Desserts

Neigeux with strawberry

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

> view pairings

Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

> view pairings

Cheeses

Smoked Gubbeen

Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.

> view pairings

Shellfish and Seafood

Scallop fricassee with fresh cream

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

> view pairings

Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

> view pairings

Poultry

Duck a l’orange

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

> view pairings

Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

> view pairings