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Food and wine pairing ideas

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Meal families

Desserts and Sweet Courses

Red fruit salad

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Shellfish and Seafood

Langoustines a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Furred game

Venison fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Desserts and Sweet Courses

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

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Beef

Chili con carne

Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).

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Desserts and Sweet Courses

Strawberries Cardinal

Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).

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Beef

Roast rib steak

Rib steak : rib of beef with bone attached.

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Seafish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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Poultry

Pigeon wings with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Desserts and Sweet Courses

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

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Cheeses

Bergamino di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.

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Sheep and Goats

Mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Veal

Provençal veal tendron

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

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Desserts and Sweet Courses

Caramel pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Sauces

Orange sauce

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

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