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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

Guacamole : dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.

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Pizza, Quiche, Tart and Pie

Quiche

Pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

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Desserts

Raspberry trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

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Game birds

Larded quail

Larded : push bits of bacon or Serrano.

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Game birds

Quail with griottines

Griottines : cherries macerated in kirsch liqueur.

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Desserts

Caramel soufflé

Served hot.

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Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti with clams and toasted bread

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Game animals

Saddle of hare a la royale

A la royale : long cooked with red wine and Cognac and served boned.

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Sea fish

Salmon a l’unilateral

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

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Sauces

Supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

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Desserts

Nun’s puffs

Small choux pastry soufflé fritter with sugar.

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Shellfish and Seafood

Bordeaux style Bay scallop

Bordeaux : shallots, parsley and white wine.

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Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

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Desserts

Apple cinnamon turban

Turban : dish presented in a crown shape.

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Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

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Beef

Beef Stroganov

Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

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