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Food and wine pairing ideas

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Meal families

Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

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Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Saint-Jorge 6 meses

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.

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Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

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Poultry

Braised duck with turnips

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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Sheep and Goats

Rack of lamb with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Sea fish

Blanquette of monkfish

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Cold starters

Chicken meatloaf stuffed with crayfish

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

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Desserts

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.

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Sea fish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Poultry

Duck aiguillette with honey

Aiguillette : thin slice cut lengthwise from a poultry breast.

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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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Poultry

Supreme of fattened chicken

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

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Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini mushrooms

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Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.

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