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Food and wine pairing ideas

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Meal families

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.

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Poultry

Salmi of squab

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

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Cooked meats

Poultry paté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

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Poultry

Chicken 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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Sea fish

Turbot in a beurre blanc sauce

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

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Mushrooms, Vegetables, Pasta and Rice

White asparagus

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Sheep and Goats

Saddle of lamb stuffed with black truffle

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Pizza, Quiche, Tart and Pie

Alsatian tart

Onion tart with diced bacon, cream and caraway seeds.

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Desserts

Mango bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

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Cheeses

Mature Edam

Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 9 to 12 months.

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Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Mushrooms, Vegetables, Pasta and Rice

Peas risotto

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

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