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Food and wine pairing ideas

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Meal families

Cold starters

Seafood paté

Served cold.

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Poultry

Pigeon with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

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Sea fish

Monkfish in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Sheep and Goats

Saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

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Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

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Pork

Pork chop with charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

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Cheeses

Persillé de Tignes

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.

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Shellfish and Seafood

Shellfish

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Main meals

Prawn rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

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Desserts

Red berry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Cheeses

Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.

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