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Food and wine pairing ideas

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Meal families

Offal and tripe

Lamb’s brain with brown butter

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Sheep and Goats

Provençal mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Sea fish

Sole fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Cold starters

Guinea-fowl pâté

Served cold.

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Game birds

Roast young partridge

Young Partridge : under 8 months old.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

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Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

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Sea fish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

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Sea fish

Roasted cod with curry sauce

Curry sauce : velouté curry and cream.

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Main meals

Ravioles du Dauphiné with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

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Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

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Beef

Grilled hanger steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

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