Food and wine pairing
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Non-alcoholic beverage(s)
Serve at 10-25°C or 50-77 °F. 
This drink pairs well with 32 dishes:
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
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Mushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.
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Mushrooms, Vegetables, Pasta and Rice
Artichokes mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Cold starters
Celery root remoulade
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
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Ice cream and sorbets
Dark chocolate sorbet
Dark chocolate : with more than 70% cocoa.
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Desserts and Sweet Courses
Fontainebleau
Dessert made with fresh cow's milk cheese and whipped cream.
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Miscellaneous
Green curry
Thailand.
Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.
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Poultry
Green curry chicken
Thailand.
Green curry : complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.
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Condiments
Horseradish
Horseradish : herb grown for its hot mustard-flavored root.
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Desserts and Sweet Courses
Marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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