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Food and wine pairing ideas

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Meal families

Desserts

Strawberry with chantilly whipped cream

Chantilly cream : whipped cream with sugar.

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Sea fish

Trout fillets Gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

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Mushrooms, Vegetables, Pasta and Rice

Spring vegetables in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.

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Pork

Diots

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

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Sauces

Charcutiere sauce

Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.

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Mushrooms, Vegetables, Pasta and Rice

mixed fried horn of plenty

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Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

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Sea fish

Sea bream with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Veal

Veal medallion with porcini

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

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Pork

Diots with red wine

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

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Sauces

Financiere sauce

Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.

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Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.

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Beef

Lucullus tongue

Mille-feuille with slices of smoked beef tongue and duck foie gras.

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