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Food and wine pairing ideas

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Meal families

Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

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Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Pork

American pork ribs

American : BBQ sauce with paprika.

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Main meals

Moroccan lamb tajine

Tajine : stew of vegetables, fish or meat.

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Shellfish and Seafood

Scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

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Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.

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Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

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

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Ice cream and sorbets

Lemon sorbet

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Shellfish and Seafood

Scallops with americaine sauce

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."

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Poultry

Chicken with cream sauce and mushrooms

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

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Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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