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Food and wine pairing ideas

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Meal families

Desserts

Iced chocolate and raspberry parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

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Sea fish

Grilled sea bream with fennel with beurre blanc sauce

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

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Cooked meats

Duck pâté with foie gras and porcini mushrooms

Served cold or at room temperature.

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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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Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

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Cheeses

Limburger

Germany. Netherlands. Limburg.
Soft cheese made from raw or pasteurized cow's milk with washed rind.

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Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

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Shellfish and Seafood

Marinated scallops in olive oil and lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

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Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Shellfish and Seafood

Shrimp gratin

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Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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Offal and tripe

Braised veal sweetbreads with endive fondue

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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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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