Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Others

Lobster guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

> view pairings

Cold starters

Avocado tartare with crab

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

> view pairings

Veal

Veal medallion with porcini mushrooms and potatoes

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

> view pairings

Appetizers

Pistade de moules

France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

> view pairings

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

> view pairings

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

> view pairings

Sauces

Walnut sauce

Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.

> view pairings

Poultry

Blanquette of chicken

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

> view pairings

Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

> view pairings