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Food and wine pairing ideas

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Meal families

Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

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Warm starters

Langoustine raviole with flat leaf parsley

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

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Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Cold starters

Taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

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Beef

Roasted beef tenderloin with porcini mushroom sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

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Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.

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Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

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Ice cream and sorbets

Melon sorbet

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Cold starters

Pike-perch terrine

Served cold.

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Sea fish

Honey glazed salmon with lemon

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Sauces

Bagna cauda

A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

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Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cooked meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

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Beef

Grilled beef 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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