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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

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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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Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

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Sauces

Snail butter

Butter with garlic, shallot and parsley.

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Sea fish

Braised salmon

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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Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

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Pizza, Quiche, Tart and Pie

Mushroom pie

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Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

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Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

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Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

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Poultry

Chicken confit

Generally eaten hot.

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Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.

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