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Food and wine pairing ideas

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Meal families

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

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Poultry

Duck foie gras with white grapes

Served cold, warm or hot.

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Shellfish and Seafood

Lobster with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

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Offal and tripe

Merguez frites

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

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Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

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Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

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Desserts

Alsatian-style blueberry tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

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Warm starters

Lobster raviole with black truffle cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Main meals

Ruthenian pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.

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Sea fish

Monkfish tail with green peppercorn sauce

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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