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Food and wine pairing ideas

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Meal families

Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Shellfish and Seafood

Shrimp skewers

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Desserts

Chocolate soufflé with vanilla custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

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Pork

Diots with polenta

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

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Pizza, Quiche, Tart and Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

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Sea fish

Sole fillets with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Poultry

Roasted poultry with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

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Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

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Main meals

Asparagus and langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Desserts

Coffee merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

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Desserts

Vanilla mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Cooked meats

Duck pâté with foie gras and porcini mushrooms

Served cold or at room temperature.

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Beef

Grilled rib steak with spring vegetables

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.

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