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Food and wine pairing ideas

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Meal families

Sheep and Goats

Saddle of lamb with sweet garlic and basil

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

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Warm starters

Spinach and ricotta raviole

Ravioles : filled pasta smaller and less thick than raviolis.

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Freshwater fish

Artic char a l’unilateral

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

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Cheeses

Montasio

Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind (Fresco: matured up to 2 months; Mezzano from 5-10 months; Stagionata more than 10 months).

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Consommé and Soup

Pork goulash

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Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

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Pork

Lomo en adobo

Marinated tenderloin of pork with garlic, oregano, paprika and salt.

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Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese from unpasteurised goat's, sheep's and cow’s milk with a natural rind.
Ripening : 2 weeks.

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Warm starters

Spinach and ricotta tart

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

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Others

Shrimp rolls

Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.

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