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Food and wine pairing ideas

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Meal families

Cold starters

Taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

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Seafish

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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Seafish

Gravlax salmon

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

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Poultry

Chicken Marengo

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

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Desserts and Sweet Courses

Red berry trifle

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

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Pizza, Quiche, Tart, Pie

Tomato tart

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Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.

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Cured Meats

Andouillette de Cambrai

Andouillette with veal ruffle.

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Seafish

Sole with beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Desserts and Sweet Courses

Chocolate charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Veal

Roast milk-fed veal with Saint George’s mushrooms

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

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Poultry

Souvarov-style chicken

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

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Miscellaneous

Shashlik

Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Meat skewers (leg of lamb, sometimes beef or pork), aged and marinated in a flavored vinaigrette.

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Cured Meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

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