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Food and wine pairing ideas

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Meal families

Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

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Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.

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Cold starters

Guinea-fowl pâté

Served cold.

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Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Sea fish

Fresh anchovies marinated in white wine

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Sea fish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

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Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.

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Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Warm starters

Shellfish raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Sea fish

Duo of John Dory and turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Mushrooms, Vegetables, Pasta and Rice

Bay scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

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Sheep and Goats

Roasted leg of lamb with porcini mushrooms

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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