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Food and wine pairing ideas

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Meal families

Cooked meats

Sabodet

Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.

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Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

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Poultry

Duck bigarade

Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.

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Others

Frog legs provencal

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

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Offal and tripe

Bordeaux style tricandilles

France. Bordelais.
Pork tripe cut in strips cooked in court-bouillon then grilled and seasoned with garlic and few black pepper.

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Cheeses

Mignot

France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.

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Desserts

Peach zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

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Desserts

Chocolate pavé topped with caramel

Pavé : chocolate cake cut into cubes.

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Cold starters

Taramasalata

Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.

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Poultry

Duck a l’orange

A l'orange: sauce with orange juice, duck liver and orange liqueur.

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Mushrooms, Vegetables, Pasta and Rice

Squid ink risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

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Poultry

Chicken with Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

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Mushrooms, Vegetables, Pasta and Rice

Sauteed green asparagus with olive oil

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Pork

Ham with cream sauce

Cream sauce : béchamel sauce with cream.
Served hot.

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Sheep and Goats

Roast saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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