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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Cooked meats

Pâté de campagne with black pepper

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

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Rabbit

Braised rabbit

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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Mushrooms, Vegetables, Pasta and Rice

Eggplant tian

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Freshwater fish

Blanquette of zander

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Sea fish

Grilled sea bream with fennel with beurre blanc sauce

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

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Cold starters

Crab mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Poultry

Stuffed guinea fowl

Prefer a pairing based on the stuffing.

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Game birds

Roast young partridge with lingonberries

Young Partridge : under 8 months old.

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Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

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Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

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Consommé and Soup

Chicken chorba

Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.

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Mushrooms, Vegetables, Pasta and Rice

French fries

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