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Food and wine pairing ideas

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Meal families

Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.

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Poultry

Salt-crusted poultry

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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Cold starters

Oyster and mussel tartare

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

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Eggs

Eggs mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Poultry

Orange chick

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Danish blue

Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.

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Sea fish

Sole with beurre noisette sauce

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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Desserts

Chocolate pavé

Chocolate cake cut into cubes.

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Cooked meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

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Poultry

Braised duck with turnips

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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Poultry

Duck leg salmis

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

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