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Food and wine pairing ideas

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Meal families

Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. 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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Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.

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Desserts

Raspberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Sea fish

Grilled herrings with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Shellfish and Seafood

Shrimp with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

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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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Ice cream and sorbets

Fruit sorbet

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Freshwater fish

Lavaret with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Poultry

Duck aiguillette with honey

Aiguillette : thin slice cut lengthwise from a poultry breast.

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Sea fish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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