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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Bay scallop with beurre blanc sauce

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

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Cold starters

Porcini carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Poultry

Young turkey with Champagne sauce

Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.

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Sauces

Shrimp sauce

Fish velouté mixed with shrimp butter.

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Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw sheep's milk and mould on the rind.
Ripening : 2 to 3 weeks.

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Consommé and Soup

Aigo boulido

France. Provence.
Soup with garlic and boiled sage leaves.

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Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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