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Food and wine pairing ideas

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Meal families

Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.

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Others

Sevruga caviar

Russian caviar.

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Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

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Offal and tripe

Lamb’s brain with brown butter

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

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Pizza, Quiche, Tart and Pie

Leek pie

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Cheeses

Buttermilk blue affinée

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.

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Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

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Freshwater fish

Pike quenelles with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

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Game birds

Roast young partridge

Young Partridge : under 8 months old.

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