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Food and wine pairing ideas

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Meal families

Main meals

Young wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Pizza, Quiche, Tart and Pie

Provençal tomato tart

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Sea fish

Halibut fillets with meunière sauce

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

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Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Desserts

Sugar pie

Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).

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Game birds

Wood pigeon salmis

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

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Poultry

Chicken confit

Generally eaten hot.

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Desserts

Orange givrée

Orange sorbet served in an orange.

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Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

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Poultry

Orange chick

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

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