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Food and wine pairing ideas

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Meal families

Seafish

Trout fillets Gravlax

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

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Cured Meats

Roasted andouille de Guéméné with apple compote and white wine sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.

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Miscellaneous

Frog legs with garlic butter

Garlic butter : butter with garlic.

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Mushrooms, Vegetables, Pasta and Rice

White asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Desserts and Sweet Courses

Walnut succès cake

Macaron filled with walnut cream.

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Mushrooms, Vegetables, Pasta and Rice

Pasta with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Poultry

Supreme of fattened chicken with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

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Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

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Desserts and Sweet Courses

Pineapple and mango vacherin

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

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Seafish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Desserts and Sweet Courses

Coconut macaroon

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Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

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Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

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Seafish

Poached darne of salmon

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

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Cold starters

Bottarga toast

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

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Sheep and Goats

Roasted provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

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