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Food and wine pairing ideas

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Meal families

Desserts and Sweet Courses

Roast grapefruit

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Sheep and Goats

Braised shoulder of lamb

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Main courses

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

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Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Poultry

Coq au vin blanc

France. Grand Est. Alsace.

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Desserts and Sweet Courses

Pineapple carpaccio

Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.

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Sheep and Goats

Grilled lamb chops with herbes de Provence

Chops served with tomatoes and garlic cooked in oil.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Cheeses

Bay blue

United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

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Seafish

Duo of John Dory and turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Desserts and Sweet Courses

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

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Sheep and Goats

Saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Cheeses

Bouyguette

France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

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Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

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Main courses

Hochepot stew

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

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Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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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