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Food and wine pairing ideas

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Meal families

Cooked meats

Sabodet

Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.

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Appetizers

Anchovy butter

Softened butter mixed with mashed anchovies, garlic and sometimes herbs.

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Poultry

Roast chicken with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

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Beef

Fleischschnacka

France. Alsace.
(Snail meat). Specialty consisting of a stuffing made from cooked meat (usually leftover pot-au-feu) with egg, onion, parsley, pepper and salt rolled in noodle dough before being pan-fried and then poached in broth.
Usually accompanied by roasted potatoes and green salad.

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Shellfish and Seafood

Mussels remoulade

Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

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Poultry

Catalan-style chicken

Chicken with onion, prunes, pine nuts and tomato.

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Desserts

Puits d’amour

Hollowed round cake in puff pastry or choux pastry stuffed with jam (apricot, raspberry or redcurrant jelly) or custard and topped with caramel or icing sugar.

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Beef

Beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

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Poultry

Bordeaux style duck daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

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Desserts

Chocolate pavé topped with caramel

Pavé : chocolate cake cut into cubes.

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Sheep and Goats

Roast Pauillac lamb with new garlic

Lamb under 11 weeks and between 11 and 15 kilos.

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Appetizers

Crescent dogs

Sausage filled with cheese, wrapped in puff pastry.

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