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Food and wine pairing ideas

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Meal families

Desserts

Chocolate and orange trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

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Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

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Sauces

Brown sauce

Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.

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Desserts

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple and cream pie surrounded by golden egg-washed shortcrust pastry, filled with a cream made of flour, egg yolks, milk, sugar, apple slices, and vanilla.

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Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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Sea fish

Wing with beurre noisette

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Shellfish and Seafood

Sautéed prawns

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Desserts

Strawberry bavarian cream

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

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Shellfish and Seafood

Grilled clams

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Consommé and Soup

Fish soup

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Shellfish and Seafood

Imperial fried shrimp

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.

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Sauces

Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

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Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

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Poultry

Supreme of guinea-fowl

Poultry supreme : all the white meat from the breast and wings of poultry.

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