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Food and wine pairing ideas

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Meal families

Cheeses

Red hawk

United States. California.
Soft-ripened pasteurized cow's milk triple-crème cheese with a washed rind from yellow to orange-red.
Ripening : 4 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Dolma

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Desserts

Apricot marquise

Frozen apricot dessert.

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Veal

Amourettes with morel and potato

Amourettes fritters of animals testicules.

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Shellfish and Seafood

Bitter-sweet shrimp

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

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Mushrooms, Vegetables, Pasta and Rice

White truffle

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Pizza, Quiche, Tart and Pie

Munster quiche

Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

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Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

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Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

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Cheeses

Extra aged Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.

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Sauces

Piquante sauce

Piquante sauce : white wine with a reduction of shallots, vinegar with chervil, pickles, parsley and demi-glace (reduced veal stock).

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Cheeses

Vézelay

France. Burgundy. Yonne. Vézelay.
Unpasteurised goat's milk cheese.

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Poultry

Pullet in demi deuil with Albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Sauces

Newburg sauce

Lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.

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Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

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Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.

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Cheeses

Gournay

France. Normandie. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind.

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