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Food and wine pairing ideas

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Meal families

Cured Meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

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Seafish

Grilled sea bass with beurre blanc sauce

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

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Seafish

Grilled turbot with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood

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Appetizers and Amuse-bouches

Lobster summer roll

Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.

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Desserts and Sweet Courses

Chocolate crêpe

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Seafish

Skate with black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Pork

Marinated pork skewers

Marinated pork with garlic, oregano, paprika, and salt.

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Seafish

Turbot with Champagne 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

Shrimp risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Main courses

Chicken tajine with apricot

Tajine : stew of vegetables, fish or meat.

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Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.

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Desserts and Sweet Courses

Chocolate bavarian cream

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

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Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

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Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Beef

Grilled rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

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Cured Meats

Lorraine paté with garden salad

France. Grand Est. Meurthe-et-Moselle. Baccarat.
Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.
Served hot.

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