Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
Served hot.

> view pairings

Poultry

Duck aiguillette with cherry

Aiguillette : thin strips of chicken breast.

> view pairings

Pork

Stuffed pig’s trotter

Pair according to the stuffing.

> view pairings

Cheeses

Buttermilk blue affinée

United States. Wisconsin.
Semi-soft blue-veined raw cow's milk cheese with a natural rind.
Ripening : 6 months.

> view pairings

Beef

Slab of Charolais cattle with peppercorn sauce

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

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

> view pairings

Desserts

Black and red fruits pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

> view pairings

Poultry

Phat kaphrao kai

Thailand.
Stir-fried minced chicken with basil and chilli.

> view pairings

Cheeses

Rollot

France. Picardy.
Soft-ripened cow's milk cheese with a washed rind.

> view pairings

Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon jelly made with chicken stock.

> view pairings

Shellfish and Seafood

Stuffed clams

Pair according to the stuffing.

> view pairings

Poultry

Supreme of guinea-fowl

Supreme : boneless chicken breast with the flesh from the wings.

> view pairings

Sea fish

Slab of salmon with morel sauce

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

> view pairings

Cheeses

Montgomery’s Cheddar

United Kingdom. Somerset.
Semi-hard cheese from raw cow's milk with hard pressed paste and a natural rind wrapped in a cloth.
Ripening : 9 months minimum.

> view pairings