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Food and wine pairing ideas

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Meal families

Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

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Game birds

Larded quail

Larded : push bits of bacon or Serrano.

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Veal

Rack of veal and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Pork

Braised pork shoulder

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Sauces

Parsley sauce

Parsley, lemon juice and olive oil or butter.

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Desserts

Apple charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Shellfish and Seafood

Mussels pistou

Pistou : Provencal sauce of crushed basil, garlic and olive oil.

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Freshwater fish

Roasted pike with white wine sauce

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

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Veal

Piccata milanese

Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.

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Shellfish and Seafood

Flat oysters

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Sheep and Goats

Champvallon style Lamb chop

Champvallon : Baked between two layers of potatoes with a chicken stock.

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Shellfish and Seafood

Bay scallop with beurre blanc sauce

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

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Sea fish

Sole fillets with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

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Sea fish

John Dory and turbot with beurre blanc sauce

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

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Game birds

Salmi of quails

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

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Desserts

Maltese strawberries

Strawberries with orange juice and Cointreau.

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Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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