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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

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Cooked meats

Andouillette sausage with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Sheep and Goats

Milk fed lamb with potato gratin and morels

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

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Cheeses

Twig farm goat tomme

United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.

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Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

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Cold starters

Shrimp carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Shellfish and Seafood

Seafood

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Beef

Grilled beef with sauce poivrade

Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

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Poultry

Aiguillette of guinea fowl with sauce poivrade

Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

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Sauces

Cream sauce

Cream sauce : Bechamel sauce with cream.

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Sea fish

Monkfish blanquette

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

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Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

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Sheep and Goats

Provencal grilled lamb

Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.

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Desserts

Berliner doughnut

Deep-fried balls filled with marmalade, jam, custard and icing with powdered sugar or conventional sugar on top.

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Desserts

Cofee religieuse

Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.

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Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

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