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Food and wine pairing ideas

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Meal families

Sea fish

Sole fillets with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Shellfish and Seafood

Whelk Remoulade with curry

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

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Cold starters

Crab pâté

Served cold.

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Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Game birds

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Sea fish

Roasted darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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Others

Chow mein

Chow mein : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts), all bound in a starch-thickened sauce.Serve with stir-fried noodles (Yakisoba).

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Poultry

Orange chick

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Shellfish and Seafood

Clam and green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.

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Main meals

Carbonade flamande

Beef, horse or pork stew with onions cooked with beer.

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Cheeses

Gouda Holland

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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