Food and wine pairing ideas
Desserts
Italy. Veneto.
Speciality made of Savoyard biscuits (Savoiardi) or sponge fingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
Tiramisu literally means "pull me up" (to the gourmet bliss).
Poultry
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsSheep and Goats
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Canada. Quebec.
Triple cream cow's milk cheese, soft with white mould rind.
Desserts
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsSauces
Dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.
> view pairingsDesserts
France. Corsica.
Pastry garnish with brocciu, egg, sugar and lemon peel.
Desserts
Rice pudding with bavarian cream flavored with kirsch and candied fruit.
> view pairingsShellfish and Seafood
Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
Game animals
Haunch : leg.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Sauces
White sauce with fresh cream and egg yolks seasoned with lemon juice and added with capers.
> view pairingsMain meals
Dish made with cream, potatoes, cheese and sometimes mushrooms.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsNotifications