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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Lobster stew

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Salads

Apple and walnut salad

Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.

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Main meals

Galette saucisse

France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.

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Shellfish and Seafood

Crab claws with mayonnaise

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

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Others

Yakitori

Skewers made with beef, mushrooms, chicken wings and quail eggs, cheese-stuffed pork, chicken, etc., served with salt or teriyaki sauce.

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Cooked meats

Rabbit pâté

Served cold or at room temperature.

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Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Desserts

Peach cobbler

United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.

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Cheeses

Goat brie cheese

Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

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Cold starters

Vegetarian pâté

Served cold.

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Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

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Beef

Tournedos Rossini and mashed potato with black truffle

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

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Cold starters

Seafood with mayonnaise

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

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Freshwater fish

Trout with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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