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Food and wine pairing ideas

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Meal families

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

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Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

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Main meals

Fish tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

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Warm starters

Soufflé

Served hot.

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Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

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Desserts

Fresh fruit soup

(pineapple and peach)

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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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Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

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Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Mushrooms, Vegetables, Pasta and Rice

Lasagna with cream and morel mushrooms

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Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.

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