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Food & Wine pairing

A few examples

Food & Wine
Pairing

Over the past few years, some forty renowned chefs from Switzerland have organized Wine & Dine events in search of the dishes that go best with each of Domaine Bovard's wines.

Médinette

Médinette

Chasselas

Crustaceans
Sea and freshwater fish
Hard and soft cheese

Fumé

Fumé

Chasselas

Cream with diced foie gras
Duck breast with apples, orange and vinegar
Lacquered tuna + langoustine + curry vinaigrette
Marinated salmon + marinated bluefin tuna
Shrimps in curry sauce + cod with saffron

Ilex

Ilex

Chasselas sans malolactique

Amuse-bouche
Mushrooms in sour cream
Veal tartar
Smoked Arctic char and horseradish at the Basilica
Tart of boletus + truffled poached liver
Old cheese

Ribex

Ribex

Sauvignon exotique

Bouillabaisse and red mullet
John Dory with verbena and asparagus
Veal sweetbreads and truffle risotto with scallops and passion fruits
Tatin de pommes with grapes

Buxus

Buxus

Sauvignon classique

Lobster with vanilla butter + spinach and peppers
Duck foie gras + truffle consommé
Sweet and sour scampi, liver and grape-fruit
Pigeon supremes with confit and truffles
Veal grenadins + ginger curry couscous

Salix

Salix

Chenin

Langoustines and asparagus
Foie gras + pan-fried liver
Pumpkin and Scallop Soup
Mousse of tomato and bluefin tuna
Fricassee of pheasant and onions and cabbage
Smoked chamois hazelnut mousseline

Cuvée Louis

Cuvée Louis

Merlot-Pinot-Syrah

Candied beef needle
Pigeon with chestnuts, elderberry sauce
Osso-buco with celery
Lamb in mustard sauce
Fillet of bass with butter and red wine sauce

Grande Cuvée

Grande Cuvée

Syrah-Merlot

Shoulder of veal with morel mushroom risotto
Pigeon with cinnamon + ginger carrot purée
Venison steak with spätzli and red cabbage
Venison fillet with orange sauce
Fillet of beef
Chocolate Grand Cru Valrhona (Dézaley Millésime 2003)