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Food and wine pairing ideas

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Meal families

Offal and tripe

Veal kidney with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

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Poultry

Duck foie gras confit

Served on toasts as an appetizer.
Served cold.

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Desserts and Sweet Courses

Citrus dessert

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Beef

Bordeaux style sautéed rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Desserts and Sweet Courses

Trianon

Almond cake base topped with crunchy praline and chocolate mousse.

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Furred game

Marinated venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Seafish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

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Veal

Veal grenadine with morels

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Desserts and Sweet Courses

Pineapple surprise

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

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Cheeses

Mature Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.

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Seafish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle

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Desserts and Sweet Courses

Citrus mousse

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Desserts and Sweet Courses

Damson bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

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Desserts and Sweet Courses

Floating island

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.

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