Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

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.

> view pairings

Shellfish and Seafood

Shellfish

> view pairings

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

> view pairings

Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

> view pairings

Desserts

Pear ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).

> view pairings

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

> view pairings

Cold starters

Tomatoes with tomato

Tomatoes stuffed with a tomato tartare.

> view pairings

Offal and tripe

Lamb’s brain with brown butter

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

> view pairings

Poultry

Fattened chicken en demi-deuil

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

> view pairings

Mushrooms, Vegetables, Pasta and Rice

White truffle

> view pairings

Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

> view pairings

Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

> view pairings

Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

> view pairings

Offal and tripe

Bordeaux style veal kidney

Kidney cooked in red wine and finished with Bordelaise sauce.

> view pairings

Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

> view pairings

Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.

> view pairings