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Food and wine pairing ideas

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Meal families

Salads

Thai beef salad

Slices of marinated grilled beef served with crunchy vegetables, fresh herbs (mint, coriander), red onions, and a spicy Thai dressing made with lime juice, fish sauce, and chili.

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Pizza, Quiche, Tart and Pie

Button mushroom tart

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Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

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Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Sea fish

John Dory with cream sauce

Cream sauce : béchamel sauce with 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

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Consommé and Soup

Tom yum soup

Laos. Thailand.
Thai salad containing various spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, chilies, and fish sauce, presented as a soup.

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Game birds

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Main meals

Scallop sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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

Bay scallops with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

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Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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