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Food and wine pairing ideas

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Meal families

Sea fish

Sea bass ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Desserts

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

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Shellfish and Seafood

Crayfish a la nage with a lemon sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Lemon sauce : butter, lemon, cream and mustard.

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Beef

Beef miroton

Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.

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Poultry

Duck leg salmis

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

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Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Veal

Classic blanquette de veau

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.

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Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

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Mushrooms, Vegetables, Pasta and Rice

Cockle risotto

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

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Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

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Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

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