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Food and wine pairing ideas

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Meal families

Veal

Veal chop with morel sauce

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

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Cold starters

Smoked salmon and shrimps 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.

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Sheep and Goats

Spicy lamb with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

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Shellfish and Seafood

Octopus galician style

Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.

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Cold starters

Scallop shell of seafood

Cold dish with macedonia, seafood, mayonnaise and letttuce.

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Pizza, Quiche, Tart and Pie

Tomato quiche

Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

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Cheeses

Manchego viejo

Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 1 to 2 years.

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Cheeses

Brie de Nangis

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

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Beef

Beef tournedos with peppercorn sauce

Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

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Shellfish and Seafood

Spiny lobster Bellevue

Bellevue: spiny lobster meat slices placed in a row on the shell and served cold.

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Cheeses

Boulette d’Avesnes

France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 months.

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Beef

Braised beef chuck

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Veal

Veal tenderloin with morels

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

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