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Food and wine pairing ideas

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Meal families

Pork

Pork crépinettes

Ground pork in small flat sausage.

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Others

Sterlet caviar

Russian caviar.

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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Sheep and Goats

Spit-roasted knuckle of lamb

Knuckle of lamb : meat joint from below the knee.

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Warm starters

Comté cheese soufflé

Served hot.

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Poultry

Duck foie gras with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.
Served cold.

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Cheeses

Smokey blue

United States. Oregon.
Semi-soft blue-veined pasteurized cow's milk cheese with a smoked rind (hazelnut shells) with a golden-brown color.
Ripening : 6 months.

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Sea fish

Sea bass with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

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Game birds

Pheasant in chartreuse of vegetables

Chartreuse : dish cooked in a water bath consisting of cabbage (or other vegetables) braised arranged alternately layered with a meat to alternate colors.
Should be unmolded and served hot.

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Poultry

Chicken supreme with maitre d’hotel butter

Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.

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Freshwater fish

Pike-perch a l’unilateral / Pike-perch cooked unilaterally / Zander cooked unilaterally

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Appetizers

Tapenade

Garlic, capers, anchovies, black olives, pepper and olive oil.

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Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.

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Cold starters

Vitello tonnato

Piedmontese speciality. Cold dish of thinly sliced veal with tuna accompanied by lemon mayonnaise, capers and anchovies.

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