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Food and wine pairing ideas

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Meal families

Feathered game

Roasted wood pigeon salmis

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

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Desserts and Sweet Courses

Pear and vanilla crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Poultry

Guinea fowl salmis

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

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Beef

Braised beef chuck

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 and Sweet Courses

Strawberry soup

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Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

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Salads

Fattoush

Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.

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Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

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Hot Starters

Snails puff pastry

Dish made with puff pastry.

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Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

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Cured Meats

Young partridge pâté

Served cold or at room temperature.

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