Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cheeses

Remoudou

Belgium. Limburger.
Soft-ripened cow's milk cheese with a washed rind.

> view pairings

Sea fish

Salmon a l’unilateral with sorrel sauce

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

> view pairings

Desserts

Lemon soufflé

Served hot.

> view pairings

Cheeses

Reblochon fermier

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

> view pairings

Poultry

Chicken supreme with black truffle slices

Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

> view pairings

Poultry

Supreme of fattened chicken

Supreme : boneless chicken breast with the flesh from the wings.

> view pairings

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.

> view pairings

Desserts

Fresh fruit soup

(pineapple and peach)

> view pairings

Shellfish and Seafood

Crayfish and Nantua sauce

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

> view pairings

Cheeses

Trifecta

United States. New York.
Soft-ripened pasteurized cow's and sheep’s milk triple-crème cheese with a natural rind washed with saison beer.
Ripening : 2 years.

> view pairings

Beef

Beef tongue with sauce ravigote

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

> view pairings

Cooked meats

Duck terrine with orange

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

> view pairings