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Food and wine pairing ideas

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Meal families

Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

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Poultry

Fattened chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

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Sea fish

Roasted turbot with black truffles and cream sauce

Cream sauce : béchamel sauce with cream.

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Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

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Sea fish

Turbot with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Beef

White grape beef stew

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

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Cheeses

Bethmale de chèvre

France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.

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Shellfish and Seafood

Seafood skewers

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Beef

Grilled 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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Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

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Sea fish

Salmon tartare with soy sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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