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Food and wine pairing ideas

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Meal families

Sauces

Mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

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Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Shellfish and Seafood

Scallops and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Freshwater fish

Pike-perch quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Poultry

Duck daube

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

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Desserts

Mirabelle plum bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Consommé and Soup

Lobster gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

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Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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Pizza, Quiche, Tart and Pie

Crab tart

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Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

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Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Game birds

Grilled wood pigeon à la goutte de sang with porcini raviole

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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