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Food and wine pairing ideas

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Meal families

Sea fish

Grilled sea bream a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Others

Sterlet caviar

Russian caviar.

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Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

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Sheep and Goats

Provençal-style sauteed lamb

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cheeses

Aged brick

United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

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Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

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Cooked meats

Trush pâté

Served cold or at room temperature.

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Beef

Provençal 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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Appetizers

Munster sablé

Served as an appetizer or before dessert.

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Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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