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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Crayfish gratin

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Main meals

Pike-perch matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Mushrooms, Vegetables, Pasta and Rice

Cockle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

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Shellfish and Seafood

Scallops in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

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Game birds

Quail fillet with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

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Sauces

Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

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Desserts

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

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Shellfish and Seafood

Whelk Remoulade with curry

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

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