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Food and wine pairing ideas

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Meal families

Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

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Pork

Diots with red wine

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

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Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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Cheeses

Saint-Albray

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

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Shellfish and Seafood

Squid in american sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Appetizers

Prawn ring

Ring : arranged in a circle.

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Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

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Poultry

Duck foie gras with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.

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Sea fish

Shad with beurre blanc sauce

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

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Cold starters

Prawn carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with parmesan

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Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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