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Food and wine pairing ideas

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Meal families

Ice cream and sorbets

Apricot sorbet

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Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

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Poultry

Pigeon and mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

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Shellfish and Seafood

Bay scallop and grapefruit ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

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Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

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Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Pork

Black pudding with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Poultry

Geline with cream and morels

Geline : chicken from Touraine.

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Sea fish

Salmon tartare with herbs

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

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Veal

Veal rump steack with morel mushrooms and a cream sauce

Cream sauce : béchamel sauce with cream.

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Main meals

Parrillada

Argentina.
Various cuts of meat slow-cooked on a grill.

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