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Food and wine pairing ideas

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Meal families

Sea fish

Hake with beurre blanc sauce

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

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Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

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Cheeses

Idiazabal

Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.

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Desserts

Caramelized apple

Apple coated with a soft cream caramel and held at the end of a stick.

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Cheeses

Fried cheese curds

Canada. États-Unis.

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Sauces

Porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

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Shellfish and Seafood

Roasted lobster

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Poultry

Guinea fowl with orange

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

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Pork

Diots with crozets

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.

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Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

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Sauces

Charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

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Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

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