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Food and wine pairing ideas

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Meal families

Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

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Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

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Cheeses

Roth Private Reserve

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : over 6 months.

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Shellfish and Seafood

Ginger prawn

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Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

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Warm starters

Spinach and ricotta pie

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Sea fish

Darne of monkfish with green peppercorn sauce

Darne : cross-section of one inch in thickness, including the backbone.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Pizza, Quiche, Tart and Pie

White asparagus tart

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Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

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Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

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Pork

Sweet and sour pork

Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.

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Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.

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Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Lobster Thermidor

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

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