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Food and wine pairing ideas

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Meal families

Beef

Grilled beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Poultry

Roasted duck with black truffle sauce

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

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Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

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Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Desserts and Sweet Courses

Apple turnover

Turnover : pastry made with puff pastry filled with fruit compote.

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Seafish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

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Desserts and Sweet Courses

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Seafish

Grilled sea bass with anise and braised fennel

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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Feathered game

Mallard salmis

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

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Desserts and Sweet Courses

Macarons

Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.

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Cured Meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

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Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

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Pizza, Quiche, Tart, Pie

Mediterranean pizza

Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.

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Desserts and Sweet Courses

Pretzel

Knot-shaped bread or brioche covered with coarse salt.

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