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Food and wine pairing ideas

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Meal families

Sea fish

Sea bass fillets with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Shellfish and Seafood

Prawns

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Cooked meats

Rosette de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.

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Appetizers

Lobster butter canapé

Lobster butter : lobster meat with butter.

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Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

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Desserts

Thin apple tart

Thin tart : on puff pastry.

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Sheep and Goats

Milk-fed lamb with thyme

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Cold starters

Raw vegetables

Do not serve fine wine.

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Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

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Beef

Beef carpaccio with Parmesan cheese

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Desserts

Blueberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

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Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

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Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

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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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