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Food and wine pairing ideas

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Meal families

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

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Sea fish

Salmon tartare with herbs

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

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Cooked meats

Rustic food buffet

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

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Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

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Pizza, Quiche, Tart and Pie

Crab tart

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Cheeses

Malakoff

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.

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Sea fish

Sea bass fillets with beurre blanc sauce

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

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Poultry

Roasted duckling with Rouen sauce

Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

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Sea fish

Provençal red sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

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Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelles

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