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Food and wine pairing ideas

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Meal families

Freshwater fish

Lavaret with meunière sauce

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

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Poultry

Chicken tikka masala

Pieces of chicken marinated in spices and yogurt and baked in the oven.

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Desserts and Sweet Courses

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

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Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

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Pizza, Quiche, Tart, Pie

Pie Munster

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Offal and tripe

Tripous

France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

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Seafish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

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Desserts and Sweet Courses

Frozen zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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Desserts and Sweet Courses

Eton mess

United Kingdom.
Dessert made with strawberries, meringue, and cream.

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Seafish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Seafish

Turbot fillets with beurre blanc sauce

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

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Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Pizza, Quiche, Tart, Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

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