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Food and wine pairing ideas

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Meal families

Consommé and Soup

Pork goulash

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Poultry

Galette with ham and cheese

Galette : savory crepe.

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Sea fish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

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Warm starters

Vegetable nems

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

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Desserts

Nun’s puffs

Light and sweet puffed fritter made from choux pastry.

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Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

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Pork

Black pudding with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Cheeses

Baked mozzarella

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

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Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

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Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

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