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Food and wine pairing ideas

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Meal families

Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

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Hot Starters

Snails in bread crust

Dish made with bread dough.

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Desserts and Sweet Courses

Lemon miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Desserts and Sweet Courses

Apple cinnamon turban

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

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Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Mushrooms, Vegetables, Pasta and Rice

Potato gratin

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Beef

Roasted beef with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Desserts and Sweet Courses

Fruit dessert

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Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

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Pork

Pig’s trotters pâté

Served cold or at room temperature.

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Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Poultry

Roasted duckling à la goutte de sang

Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

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Poultry

Supreme of fattened chicken with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

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Poultry

Supreme of fattened chicken

Poultry supreme : all the white meat from the breast and wings of poultry.

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Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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