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Food and wine pairing ideas

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Meal families

Poultry

Ginger chicken

Vietnam.
Chicken marinated with turmeric, ginger, chili and honey served with rice.

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Desserts

Peaches with meringue

Baked peaches topped with meringue.

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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Offal and tripe

Lamb’s brain with brown butter

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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Offal and tripe

Braised veal sweetbreads

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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Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

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Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

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Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

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Desserts

Alsatian-style blueberry tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

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Cold starters

Oyster tartare

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

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Desserts

Damson crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

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Pizza, Quiche, Tart and Pie

Crab tart

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Cheeses

Claquebitou

France. Bourgogne-Franche-Comté.
Fresh cheese made from goat's milk.

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Poultry

Duck foie gras with white grapes

Served cold, warm or hot.

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Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

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