Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Shellfish and Seafood

Langoustine tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini mushrooms

> view pairings

Offal and tripe

Merguez frites

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

> view pairings

Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.

> view pairings

Pizza, Quiche, Tart and Pie

Gorgonzola quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

> view pairings

Main meals

Beef cheek and black truffle hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

> view pairings

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

> view pairings

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.

> view pairings

Poultry

Orange glazed duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.

> view pairings

Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

> view pairings

Salads

Crudite salad

Do not serve fine wine.

> view pairings

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

> view pairings

Others

Ossetra caviar

Russian caviar.

> view pairings

Poultry

Supreme of fattened chicken with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

> view pairings

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

> view pairings

Desserts

Orange bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

> view pairings