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Food and wine pairing ideas

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Meal families

Salads

Tuna salad

Tuna salad with lettuce, tomato, and vinaigrette.

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Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

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Desserts

Wild strawberries mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Sheep and Goats

Lamb navarin with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

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Desserts

Basque cake with black jam

Basque Country.
Cake filled with black cherry jam.

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Pork

Pork chop with charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

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Sea fish

Hake with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

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Pizza, Quiche, Tart and Pie

Tomato tart

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Desserts

Peaches with meringue

Baked peaches topped with meringue.

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Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Beef

Rib steak with bone marrow

Rib steak : rib of beef with bone attached.

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Veal

Veal grenadine with morels

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

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Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Mushrooms, Vegetables, Pasta and Rice

Lobster risotto with saffron

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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