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Food and wine pairing ideas

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Meal families

Ice cream and sorbets

Red berry sorbet

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Beef

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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Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

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Sea fish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Poultry

Chicken fricassee with cream sauce

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cream sauce : béchamel sauce with cream.

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Cheeses

Mignot

France. Normandy. Orne. Vimoutiers.
Soft-ripened cheese made from cow's milk with a natural rind.

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Veal

Amourettes with morel mushrooms and potatoes

Amourettes : fritters of animals testicules.

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Beef

Beef tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

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Game animals

Marinated venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Freshwater fish

Trout aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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