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Food and wine pairing ideas

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Meal families

Desserts

Napoléon cake

Cake of Russian origin. Variety of mille-feuille.

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Sheep and Goats

Braised shoulder of lamb

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

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Cooked meats

Small chitterling sausage with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Game animals

Saddle of hare a la royale

A la royale : long cooked with red wine and Cognac and served boned.

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Desserts

Panna cotta

Italy.
Dessert made by blending thick cream with egg white and honey and baked in a bain-marie.

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Mushrooms, Vegetables, Pasta and Rice

Seafood lasagne

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Others

Spring roll

Galette made from wheat or rice flour stuffed with pork or chicken meat or seafood with mushrooms and/or different vegetables chopped julienne style which is fried in oil in a wok or steamed.
Served hot.

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Game birds

Larded quail

Larded : push bits of bacon or Serrano.

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Desserts

Frangipane

Almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.

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Cold starters

Cold lobster bavarois

Starter made with coral and lobster coulis in jelly.

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Cheeses

Off Kilter

United States. Washington.
Soft-ripened cow's milk cheese with a washed rind with beer (Scotch ale).

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Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.

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