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Food and wine pairing ideas

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Meal families

Desserts

Hazelnut bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

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Sheep and Goats

Roasted leg of lamb with spring vegetables

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.

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Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Touraine.
Hot bread roll stuffed with goat cheese.

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Pork

Cold roast pork with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

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Veal

Veal chop with bolognaise sauce

Bolognese sauce: meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.

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Beef

Beef tenderloin with morel cream sauce

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

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Shellfish and Seafood

Steamed mussels

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

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Shellfish and Seafood

Seared scallops with white wine and mousseline spinach

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Warm starters

Comté cheese soufflé

Served hot.

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Shellfish and Seafood

Scallops in bitter-sweet

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

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Others

Frog legs persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

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Pizza, Quiche, Tart and Pie

Pâté gaumais

Belgium.
Pie with pork marinated in wine or vinegar with spices and herbs.
Served hot or cold.

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Cooked meats

Rillauds

Anjou speciality.
Pork belly with the rind browned and confit in fat.

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Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

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