Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Sea fish

Wing with brown butter

Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.

> view pairings

Game birds

Spit-roasted young partridge

Young Partridge : under 8 months old.

> view pairings

Consommé and Soup

Borscht

Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).

> view pairings

Shellfish and Seafood

Shrimp skewers

> view pairings

Poultry

Pigeon with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

> view pairings

Warm starters

Vol-au-vent financiere

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Chanterelle

> view pairings

Pizza, Quiche, Tart and Pie

Regina pizza

Pizza with mushroom, ham, mozzarella and tomato sauce.

> view pairings

Poultry

Supreme of guinea-fowl with cream

Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.

> view pairings

Consommé and Soup

Asparagus veloute

Velouté  : soup with cream and egg yolk added.

> view pairings

Sea fish

Provencal hake

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view pairings

Beef

Beef cheek daube with red wine and braised endive

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

> view pairings

Cheeses

Chiriboga

Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.

> view pairings

Cheeses

Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».

> view pairings

Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce with whipped cream.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Seafood spaghetti

> view pairings