Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 4 weeks.

> view pairings

Beef

Beef tournedos with bone marrow

Tournedos: slice cut from the end portion of tenderloin.

> view pairings

Sheep and Goats

Milk fed lamb with thyme flower

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.

> view pairings

Poultry

Souvarov chicken

Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

White asparagus

> view pairings

Main meals

Dauphiné raviole in broth with black truffle

Dauphiné raviole : filled pasta (cottage cheese and parsley).

> view pairings

Shellfish and Seafood

Scallop carpaccio with citrus

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

> view pairings

Cheeses

Danish blue

Denmark.
Blue veined cow's milk cheese.

> view pairings

Veal

Veal tenderloin with morel sauce

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

> view pairings

Shellfish and Seafood

Lobster Thermidor

Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.

> view pairings

Main meals

Polish meat pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Stuffed with cabbage, mushroom and minced meat.
Served hot or cold.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

White asparagus vinaigrette

> view pairings