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Food and wine pairing ideas

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Meal families

Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

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Sheep and Goats

Roast baron of lamb with herbs

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

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Sea fish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

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Offal and tripe

Braised veal sweetbreads with crayfish

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Desserts

Quince crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Cold starters

Crab aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Offal and tripe

Pork kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Poultry

Duck leg salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Sea fish

Provençal grilled sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Desserts

Frangipane cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

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Desserts

Diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with candied fruit and covered with Chantilly cream topped with a candied cherry.

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Shellfish and Seafood

Bay scallops with supreme sauce

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

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Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

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Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.

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