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Food and wine pairing ideas

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Meal families

Poultry

Chicken confit

Generally eaten hot.

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Sheep and Goats

Milk-fed lamb with thyme

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Shellfish and Seafood

Scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

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Veal

Provençal veal paupiettes

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

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Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Sea fish

Braised monkfish with curry sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Curry sauce : velouté curry and cream.

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Poultry

Duck foie gras with quince

Served cold, warm or hot.

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Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.

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Cold starters

Lobster 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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Pork

Rethel boudin blanc

France. Grand Est. Ardennes.
White sausage made only from pork meat with milk instead of blood.

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Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.

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Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

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