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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Crayfish a la nage with lemon sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Lemon Sauce: butter, lemon, cream and mustard.

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Poultry

Duck a l’orange

A l'orange: sauce with orange juice, duck liver and orange liqueur.

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Pork

Diots with lentils

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

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Beef

Roast piece of beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

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Cold starters

Fresh Sainte-Maure and pistachio terrine

Sainte-Maure : goat cheese.

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Freshwater fish

Gudgeon russian style

Gudgeon cooked in white wine, mixed with gelatine, mayonnaise and broth served with chopped parsley and sometimes a dash of lemon or vinegar.

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Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

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

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Cheeses

Schloss

United States. California.
Soft-ripened pasteurized cow's milk triple-crème cheese with a orange rind packed in wooden cup.
Ripening : 5 months.

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Cheeses

Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.

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Sea fish

Goujonnettes of sole with rosemary

Goujonnette : small fish fillet cut on the bias.

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Mushrooms, Vegetables, Pasta and Rice

Spinach

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Poultry

Bresse chicken with morel sauce

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

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