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Food and wine pairing ideas

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Meal families

Desserts

Maltese strawberries

Strawberries with orange juice and Cointreau.

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Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.

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Shellfish and Seafood

Garlic prawns

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Mushrooms, Vegetables, Pasta and Rice

Morel fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

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Salads

Waldorf salad

Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.

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Rabbit

Rabbit a la provencale

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

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Sea fish

Sole fillets in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

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Game birds

Young partridge with cabbage

Young Partridge : under 8 months old.

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Veal

Veal tenderloin with morels

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

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Desserts

Almond tuiles

Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.

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Shellfish and Seafood

Stuffed clams

Pair according to the stuffing.

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Desserts

Red fruit pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

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Cooked meats

Poultry paté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

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Poultry

Duck breast Rossini

Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.

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