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Food and wine pairing ideas

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Meal families

Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

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Veal

Veal rump steack with morel mushrooms and a cream sauce

Cream sauce : béchamel sauce with cream.

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Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Pork

Boudin blanc with black truffle

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

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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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Beef

Tournedos Rossini

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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Desserts

Peaches with meringue

Baked peaches topped with meringue.

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Desserts

Mango bavarian cream

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

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Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

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Cheeses

Cancoillotte

France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

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Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

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