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Food and wine pairing ideas

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Meal families

Sauces

Mornay sauce

Bechamel sauce with grated cheese.

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Sea fish

Sea bream with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

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Desserts

Pithivier

Gâteau of puff pastry filled with almond cream.

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Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

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Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes coated with chocolate.

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Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.

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Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Mushrooms, Vegetables, Pasta and Rice

Oyster mushroom

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Sauces

Devil sauce

Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.

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Mushrooms, Vegetables, Pasta and Rice

Salad

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Sheep and Goats

Saddle of lamb in salt crust

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

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Appetizers

Stuffed olives

Pair according to the stuffing.

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Veal

Roast veal tenderloin

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

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Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

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Poultry

Roasted capon with forestiere sauce

Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.

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Sheep and Goats

Braised lamb chops with rosemary

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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