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Food and wine pairing ideas

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Meal families

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

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Cold starters

Egg in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Sauces

Matelote sauce

Red wine reduction with chopped mushrooms, shallots, onion and bouquet garni with a brown roux.

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Sea fish

Hake with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Shellfish and Seafood

Imperial fried shrimp

Fried prawns with a spicy sauce (ginger, chilli, pepper, soy, ...) and cashew nuts.

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Cheeses

Gouda Holland

Netherlands.
Semi-soft whole cow's milk.

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Cheeses

Mont d’or

France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.

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Poultry

Roasted capon with black truffle under the skin

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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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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Shellfish and Seafood

Tellines mariniere with thyme

Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

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Desserts

Peach bavarian

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

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