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Food and wine pairing ideas

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Meal families

Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Shellfish and Seafood

Lobster claws in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Main courses

Poutine

Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.

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Miscellaneous

Pinchitos

Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.

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Poultry

Grilled chicken supreme

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

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Offal and tripe

Veal kidney with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Cheeses

Fuzzy wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat's and cow's milk with a natural rind.

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Sauces

Paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

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Desserts and Sweet Courses

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

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Poultry

Pullet in demi deuil with Albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Seafish

Salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes mayonnaise

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

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Poultry

Guinea fowl salmis

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

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Miscellaneous

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.

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Desserts and Sweet Courses

Peaches in syrup

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Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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