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Food and wine pairing ideas

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Meal families

Freshwater fish

Pike-perch with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

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Desserts

Poire Belle-Hélène

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.

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Desserts

Blueberry shortcake

United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

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Beef

Rib steak with bone marrow

Rib steak : rib of beef with bone attached.

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Sea fish

Toro

Toro : belly of large tuna.

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Warm starters

Seafood vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

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Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

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Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Desserts

Chocolate Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

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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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Shellfish and Seafood

Small oysters

Small oysters (number 5 : between 30 and 45 grams).
Don't forget the bread and butter as an accompaniment.

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Ice cream and sorbets

Apple sorbet

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Main meals

Lamb tajine with prunes

Tajine : stew of vegetables, fish or meat.

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Others

Smørrebrød

Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).

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