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Food and wine pairing ideas

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Meal families

Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

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Game birds

Mallard salmis

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

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Poultry

Chicken confit

Generally eaten hot.

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Poultry

Duckling Montmorency

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

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Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

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Sheep and Goats

Roasted leg of lamb with porcini mushrooms

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

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Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

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Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

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Shellfish and Seafood

Langoustine tartare with lime

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

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Shellfish and Seafood

Fried squid

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Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

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Main meals

Sashimi

Thin slices of raw fish or shellfish.

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Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

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Ice cream and sorbets

Apricot ice cream

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Cheeses

Rigotte de Condrieu

France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

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Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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