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Food and wine pairing ideas

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Meal families

Freshwater fish

Fish quenelles with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

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Cheeses

Gubbeen

Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.

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Desserts

Frangipane

Almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.

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Shellfish and Seafood

Razor shell and persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

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Poultry

Duck a l’orange

A l'orange: sauce with orange juice, duck liver and orange liqueur.

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Beef

Beef daube with green olives

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.

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Desserts

Banana soufflé

Served hot.

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Desserts

Chocolate mirror cake

Miror cake : mousse set on a sponge base topped with a glaze.

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Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

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Cheeses

Mt Tam

United States. California.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

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Poultry

Pan seared duck aiguillette

Aiguillette : thin strips of chicken breast.

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Sheep and Goats

Mutton daube

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.

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Cheeses

Vieux Lille

France. Nord. Pas de Calais.
Soft, cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.

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Sea fish

Grilled sea bass with maitre d’hotel butter

Maitre d'hotel butter : softened butter mixed with shallot and parsley.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with porcini

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Cheeses

Port Salut

France. Pays de la Loire. Mayenne.
Commercial semi-hard cow's milk pasteurized cheese pressed uncooked.

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Main meals

Young wild boar daube

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.

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