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Food and wine pairing ideas

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Meal families

Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Sea fish

John Dory with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Desserts

Oreillettes

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

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Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

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Pork

American pork ribs

American : BBQ sauce with paprika.

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Desserts

Praline succès cake

Macaron filled with praline cream.

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Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

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Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Pork

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).

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Ice cream and sorbets

Honey ice cream

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Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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