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Food and wine pairing ideas

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Meal families

Beef

Steak tartar

Minced meat served raw with capers, chives, cucumbers, onions, parsley and a raw egg yolk.

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Sauces

Curry sauce

Velouté curry and cream.

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Beef

Grilled Chateaubriand

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

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Desserts

Pear bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

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Sauces

Charcutiere sauce

Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.

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Poultry

Roast duck with forestiere sauce

Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.

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Ice cream and sorbets

Quince sorbet

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Cooked meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

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Sea fish

Sea bass in escabeche

Escabeche : marinade based on oil and vinegar (or citrus juice).

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Mushrooms, Vegetables, Pasta and Rice

Tuna lasagne

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Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.

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Sheep and Goats

Leg of lamb with flageolets beans

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

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Shellfish and Seafood

Grilled lobster

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