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Food and wine pairing ideas

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Meal families

Desserts and Sweet Courses

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

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Poultry

Orange chick

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

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Main courses

Reblochonnade

Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.

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Feathered game

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

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Desserts and Sweet Courses

Pineapple bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

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Desserts and Sweet Courses

Strawberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

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Desserts and Sweet Courses

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

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Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

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Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Desserts and Sweet Courses

Gugelhupf

Brioche that contains raisins, almonds and Kirsch, sometimes also candied fruits and nuts.

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Sauces

Lobster butter

Lobster butter : lobster meat with butter.

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Cold starters

Shrimp carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

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Beef

Piece of beef with peppercorn sauce

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

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Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

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