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Food and wine pairing ideas

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Meal families

Sauces

Walnut sauce

Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.

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Pork

Boudin blanc with black truffle

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

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Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

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Sea fish

Sautéed darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

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Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Shellfish and Seafood

Oysters and lemon

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Shellfish and Seafood

Langoustine tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Sheep and Goats

Lamb noisette and mushrooms

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

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Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

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Shellfish and Seafood

Garlic prawns

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