Some great ideas
Food and wine pairing
Mushrooms, Vegetables, Pasta and Rice
Camembert potato gratin
Cheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Seafish
Braised salmon
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Poultry
Aiguillette of guinea fowl with poivrade sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
101 Pairing, ideas for pairings and dishes
101Pairing references over 60,000 food and wine pairings to help you organize your menus and perfectly accompany your dishes.