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Food and wine pairing ideas

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Meal families

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

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Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with porcini mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

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Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

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Shellfish and Seafood

Grilled crab

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Poultry

Roasted capon en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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Shellfish and Seafood

Crayfish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Poultry

Poached chicken with supreme sauce

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

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Poultry

Roasted duckling with peaches

Duckling : young duck.

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Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

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