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Food and wine pairing ideas

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Meal families

Beef

Rib steak with bone marrow

Rib steak : rib of beef with bone attached.

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Sheep and Goats

Knuckle of lamb confit with rosemary honey

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Poultry

Pigeon salmis

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

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Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

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Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

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Poultry

Chicken cutlets Pozharsky

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

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Mushrooms, Vegetables, Pasta and Rice

Dolma

Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.

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Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

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Pork

Diots with polenta

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

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Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

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Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

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