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Food and wine pairing ideas

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Meal families

Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage using the large intestine of the pig.
Served hot.

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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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Mushrooms, Vegetables, Pasta and Rice

Asparagus with mayonnaise

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

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Sheep and Goats

Milk fed lamb with herbs de Provence

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.

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Mushrooms, Vegetables, Pasta and Rice

White asparagus with mousseline sauce

Mousseline sauce : hollandaise sauce with whipped cream.

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Desserts

Raspberry bavarian cream

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

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Sauces

Black truffle sauce

Fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

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Main meals

Chinese hot pot

Stew made with ingredients placed into a pot and cooked at the table.
Dish with thinly sliced meat, leaf vegetables, fish, mushrooms, wontons, egg dumplings, seafood...

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Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

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Poultry

Roast duckling

Duckling : young duck.

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Veal

Veal tournedos with forestiere sauce

Tournedos: slice cut from the end portion of tenderloin.
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.

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