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Food and wine pairing ideas

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Meal families

Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

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Desserts

Peach miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

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Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

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Sea fish

Salmon in salt crust

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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Desserts

Wild strawberries mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Appetizers

Tapas

Canapés.

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Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

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Appetizers

Hot dog

Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).

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Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.

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Game birds

Young partridge in parchment

Young Partridge : under 8 months old.

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Sea fish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

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Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

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Desserts

Brussels waffle

Rectangular waffle dusted with powdered sugar and served warm.
Can be topped with whipped cream, red berries, or chocolate spread.

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Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

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Pizza, Quiche, Tart and Pie

Goat cheese tart

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Cheeses

Coolea with cumin seed

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.

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Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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