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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Bay scallops with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Main courses

Salted pork with lentils

Salt pork : salt-cured pork.

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Freshwater fish

Artic char with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Desserts and Sweet Courses

Chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

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Offal and tripe

Braised veal sweetbreads with crayfish

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

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Desserts and Sweet Courses

Citrus gratin

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

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Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini mushrooms

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Desserts and Sweet Courses

Peach turnover

Turnover : pastry made with puff pastry filled with fruit compote.

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Cheeses

Grana Padano Riserva

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.

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Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

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Seafish

Lutefisk

Scandinavia.
Traditional dish made with dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide, and finally soaked again in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.

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Hot Starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

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Desserts and Sweet Courses

Coffee bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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