Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

> view pairings

Cheeses

Glacier blue

United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.

> view pairings

Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

> view pairings

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

> view pairings

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

> view pairings

Shellfish and Seafood

Spiny lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

> view pairings

Warm starters

Bouchée à la reine

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).

> view pairings

Pizza, Quiche, Tart and Pie

Seafood pie

> view pairings

Poultry

Chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

> view pairings

Shellfish and Seafood

Bay scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

> view pairings

Desserts

Banana soufflé

Served hot.

> view pairings

Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.

> view pairings