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Food and wine pairing ideas

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Meal families

Cold starters

Fish in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Sea fish

Salmon in parchment 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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Others

Club sandwich

Sandwich of toasted bread often cut into quarters or halves and held together by hors-d'œuvre sticks, sliced with white turkey or chicken, grilled bacon, lettuce, tomato slices and mayonnaise.

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Shellfish and Seafood

Crayfish a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Beef

Rib steak with cooking salt

Rib steak : rib of beef with bone attached.

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Desserts

Cherries Jubilee

Poached cherries in syrup and flambéed in kirsch.

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Desserts

Pomme d’amour

France.
Apple coated in a hard red caramel and held on the end of a stick.

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Shellfish and Seafood

Pacific oysters

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Sheep and Goats

Shoulder of lamb with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

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Offal and tripe

Veal kidneys with cream

Cream sauce : béchamel sauce with cream.

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Sea fish

Grilled sea bream a l’unilateral with spices

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Main meals

Hochepot

France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.

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