Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

> view pairings

Poultry

Chicken with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

> view pairings

Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

> view pairings

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

> view pairings

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

> view pairings

Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

> view pairings

Shellfish and Seafood

Baked oysters

> view pairings

Cheeses

Ameribella

United States. Indiana.
Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.
Ripening : at least 2 months.

> view pairings

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

> view pairings

Beef

Braised beef chuck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

> view pairings

Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

> view pairings

Sea fish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

> view pairings