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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

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Desserts

Fontainebleau with raspberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

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Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

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Desserts

Vacherin

Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

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Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Sheep and Goats

Roasted leg of lamb with thyme

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

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Warm starters

Comté cheese soufflé

Served hot.

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Desserts

Crème aux œufs

Eggs beaten with milk and sugar, baked in the oven.

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Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

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Pizza, Quiche, Tart and Pie

Leek and scallop pie

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Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

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Appetizers

Summer roll

Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.

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Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…

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Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

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Shellfish and Seafood

Sautéed scallops with white wine and mousseline spinach

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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