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Food and wine pairing ideas

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Meal families

Desserts

Florentins

Crispy biscuit made with a thin layer of chocolate covered with a mixture of almonds, crème fraîche, candied orange peel and honey.

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Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

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Cheeses

Pélardon

France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.

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Sea fish

Goujonnettes of sole with Nantua sauce

Goujonnette : small fish fillet cut on the bias.

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Others

Sturio caviar

Caviar from Aquitaine.

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Sea fish

Sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Cheeses

Extra aged Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.

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Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Others

Sevruga caviar

Russian caviar.

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Sheep and Goats

Saddle of lamb with red wine sauce

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

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Cheeses

Yorkshire Wensleydale

United Kingdom. Wales.
Pasteurized cow's and ewes milk cheese with a white hard pressed paste.

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Sea fish

Darne of salmon in a beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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