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Food and wine pairing ideas

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Meal families

Seafish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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Pork

Jambonneau with lentils

Jambonneau : small ham or boneless shank.

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Freshwater fish

Fish quenelles with americaine 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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Shellfish and Seafood

Crayfish fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Shellfish and Seafood

Spiny lobster Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

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Hot Starters

Goat cheese raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Desserts and Sweet Courses

Carrot cake

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Main courses

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

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Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

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Desserts and Sweet Courses

Apple Flammkuchen

Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.

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