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Food and wine pairing ideas

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Meal families

Desserts

Peach bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

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Sea fish

Hake with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

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Desserts

Pear bourdaloue

Pear and frangipane tart sprinkled with crushed macarons.

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Sauces

Bourguignonne sauce

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

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Beef

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

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Poultry

Geline with cream and morels

Geline : chicken from Touraine.

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Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

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Pork

Orange pork roast

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.

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Cold starters

Tuna tataki with sesame

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

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Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

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Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.

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Offal and tripe

Bordeaux style lamb kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

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