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Food and wine pairing ideas

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Meal families

Desserts

Strawberry trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

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Cold starters

Meatloaf

Mixture of minced meat (lamb, beef, pork, veal...) with milk, bread crumbs, onion, egg and spices, cooked in the oven or in a pot and generally rectangular in shape.
Served cold, warm or hot.

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Sheep and Goats

Noisette of lamb with gingerbread crust

Noisette : small round piece of lean meat.

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Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Beef

Rib steak with bone marrow

Rib steak : rib of beef with bone attached.

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Poultry

Greek grilled chicken

Chicken marinated in lemon with garlic, oregano, parsley…
Served with Tzatziki sauce.

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Sea fish

Cod with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

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Poultry

Peking fattened chicken with sweet spices

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

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Veal

Veal medallion with porcini

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

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Veal

Provencal rack of veal

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sauces

Normandy sauce

Bechamel with added fresh cream.

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Desserts

Pear ambassadeur

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with marzipan (usually green).

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Sheep and Goats

Rack of lamb persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

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Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

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