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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Clams with mariniere sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Shellfish and Seafood

Oysters and pork crépinettes

Oysters accompanied by a piece of sausage meat.

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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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Freshwater fish

Trout aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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Desserts

Chocolate marquise with caramel sauce

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

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Desserts

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

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Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

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Sea fish

Grilled herrings with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Salads

Autumn salad

Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…

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Sea fish

Salmon tartare with soy sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cheeses

Queso de Mahón-Menorca semicurado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.

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