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Food and wine pairing ideas

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Meal families

Beef

Beef tenderloin with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Desserts

Pineapple crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

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Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

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Desserts

Fruit bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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Pork

Pork chop with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

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Main meals

Ruthenian pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.

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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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Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

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Desserts

Citrus gratin

Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

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Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Poultry

Chicken supreme with pineapple

Poultry supreme : all the white meat from the breast and wings of poultry.

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Pork

Tonkatsu

Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.

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Cheeses

Chaumes

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

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Beef

Provençal beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

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Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.

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