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Food and wine pairing ideas

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Meal families

Ice cream and sorbets

Vanilla ice cream

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Shellfish and Seafood

Bay scallop with melted butter and parsley

Parsley sauce: parsley, lemon juice and olive oil or butter.

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Cheeses

Soumaintrain

France. Burgundy. Yonne.
Pasteurized or unpasteurised cow's milk cheese with a washed rind with Marc de Bourgogne from pale yellow to ocher color.
Ripening : 3 to 8 weeks.

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Sheep and Goats

Leg of lamb with 40 cloves of garlic

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

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Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

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Cheeses

Olivet

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.

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Poultry

Supreme of guinea-fowl with cream

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

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Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.

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Sea fish

Halibut fillets with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

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Cheeses

Pont-l’Evêque

France. Normandy.
Soft cow's milk cheese, square-shaped with a beige or orange rind.

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Main meals

Moussaka

Speciality of the Balkans and the Middle East.
Dish made up of layers of minced mutton, aubergine, onion and tomato.

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Shellfish and Seafood

Langoustines a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

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Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Eggplants stuffed with garlic, onion, parsley, pepper, tomato and minced meat.

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Cheeses

Trappe de Timadeuc

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese.
Ripening : 6 weeks.

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Sheep and Goats

Saddle of lamb in potatoes crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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