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Food and wine pairing ideas

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Meal families

Cold starters

Zakuski

Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).

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Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

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Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Shellfish and Seafood

Arcachon oysters

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Cheeses

Selles-sur-Cher

France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Ripening : 10 to 30 days.

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Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

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Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cooked meats

Lyon style cochonnaille

Cochonnailles : charcuterie.

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Beef

Braised oxtail

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Cheeses

Vacherin fribourgeois Extra

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.

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Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

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Pizza, Quiche, Tart and Pie

Mushroom pie

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Shellfish and Seafood

Crayfish and Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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