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Nectarine and crushed pistachio tart with Jurançon


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Salmon and avocado tartare with Pouilly Fuissé


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Italian-style spinach flan with Touraine wine


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Strawberry charlotte with dry rosé Champagne


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Greengage turnovers with Prosecco


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Sea bream with chive-flavoured mashed potato and Château-Chalon


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Scallops in puff pastry on wilted watercress with Languedoc dry white wine


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Cherry clafoutis with a medium dry rosé


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Vegetable ravioli with Pouilly Fuissé


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Fish terrine with Muscadet


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Savoury cheesecake with Touraine


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Chocolate/tonka bean hemispheres and macaroons with Rivesaltes


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Pan roasted duck breasts with raspberry sauce

4 duck breast fillets; 2 teaspoons sea salt; 4 teaspoons demerara sugar; 2 teaspoons ground cinnamon; 100ml (4 fl oz) red wine; 4 tablespoons crème de cassis liqueur; 1 teaspoon cornflour; 100g (4 oz) raspberries.
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Quick white fish curry

600g white fish fillets; 1 tbsp vegetable oil; 2 garlic cloves,1 thinly sliced and 1 crushed; 1 onion, finely chopped; 2 tsp curry powder (mild or medium); 1 tbsp tomato purée; 1/2 tsp sugar; 1 bay leaf; 2 tbsp crème fraîche; salt and freshly ground black pepper.
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Duck Cassoulet

1 pound pork sausage links, sliced; 1 tablespoon whole cloves; 1 whole onion, peeled; 3 sprigs fresh parsley; 1 sprig fresh thyme; 1/2 pound bacon; 1 sprig fresh rosemary; 1 pound dry navy beans, soaked overnight; 1 bay leaf; 3 carrots, peeled and sliced; 3 cloves garlic, minced; 1 pound ...
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Beef Bourguignon

1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 pounds cubed stew meat; 4 tablespoons butter; 1 onion, chopped; 2 carrots, chopped; 1 clove garlic, minced; 2 cups red wine; 1 bay leaf; 3 tablespoons chopped fresh parsley; 1/2 teaspoon dried thyme; 1 (6 ounce) can ...
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Suckling veal chops

2 x 400g suckling veal chops; 400g Jerusalem artichokes; 120g shelled peas; 50g bacon; 20g truffle; 25cl veal stock; 15cl chicken stock; 20cl crème fraiche; 25cl milk; 30g arabica coffee; ½ lemon; Guérande sea salt, salt, pepper.
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