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Food and wine pairing ideas

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Meal families

Sea fish

Monkfish tail in a beurre blanc sauce

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

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Sea fish

Salmon carpaccio with herbs

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

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Mushrooms, Vegetables, Pasta and Rice

Stuffed zucchini

Pair according to the stuffing.

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Game birds

Young partridge in chartreuse of vegetables

Young Partridge : under 8 months old.
Chartreuse : dish cooked in a water bath consisting of cabbage (or other vegetables) braised arranged alternately layered with a meat to alternate colors.
Should be unmolded and served hot.

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Freshwater fish

Trout au bleu with hollandaise sauce

Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

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Cheeses

Edam

Netherlands. Semi-hard pasteurized cow's milk cheese.

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Shellfish and Seafood

Bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

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Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

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Desserts

Apricot bavarois

Bavarois : cold moulded dessert made ​​with custard or fruit puree, mixed with whipped fresh cream and gelatine.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

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Shellfish and Seafood

Scallop carpaccio with citrus

Carpaccio : very thin slices with a dash of lemon and olive oil.

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