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Food and wine pairing ideas

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Meal families

Cheeses

Reblochon fermier

France. Auvergne-Rhône-Alpes. Savoie. Soft-ripened raw cow's milk cheese (Green label).

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Sea fish

Gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

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Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Eggplants stuffed with garlic, onion, parsley, pepper, tomato and minced meat.

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Desserts

Chocolate marquise

Iced chocolate dessert.

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Cheeses

Idyll gris

United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.

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Cold starters

Pike mousse with Nantua sauce

Nantua sauce: fish velouté with tomato soup and crayfish butter.

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Beef

Roast piece of beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

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Main meals

Reblochonnade

Reblochon grilled in the oven with cold cuts or diced bacon and potatoes.

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Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

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Shellfish and Seafood

Grilled shrimp

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Desserts

Condé apricots

Vanilla rice pudding topped with apricot in syrup.

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Sea fish

Poached darne of salmon with hollandaise sauce

Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

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Freshwater fish

Pike fillets 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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