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Food and wine pairing ideas

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Meal families

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

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Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

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Cold starters

Bottarga toast

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

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Beef

Beef braised in red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Freshwater fish

Lavaret with meunière sauce

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

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Cooked meats

Lyon style cochonnaille

Cochonnailles : charcuterie.

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Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Cheshire

United Kingdom.
Pressed and uncooked cheese made from cow's milk.

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Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

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Freshwater fish

Trout 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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Poultry

Sautéed squab with porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

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Shellfish and Seafood

Ginger prawn

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Mushrooms, Vegetables, Pasta and Rice

Fettucine with salmon

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Cheeses

Gorgonzola dolce

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.

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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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Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

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