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Food and wine pairing ideas

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Meal families

Sea fish

Roasted cod with curry sauce

Curry sauce : velouté curry and cream.

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Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

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Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

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Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette and fresh cream sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

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Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.

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Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

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Sauces

Crayfish butter

Butter mixed with finely chopped crayfish meat and often seasoned.

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Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

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Pork

Grilled pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

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Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Mushrooms, Vegetables, Pasta and Rice

Dauphine potatoes

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Shellfish and Seafood

Langoustines with curry sauce

Curry sauce : velouté curry and cream.

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Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

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Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

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Shellfish and Seafood

Provençal-style octopus

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

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