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Food and wine pairing ideas

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Meal families

Sea fish

Cold salmon mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

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Desserts

Cherry and pistachio crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

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Main meals

Mushroom and cabbage pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.

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Cheeses

Epoisses

France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.

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Beef

Provencal-style estouffade of beef

Estouffade : cooked slowly with very little liquid in a closed container.

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Desserts

Raspberry bavarois

Bavarois : cold moulded dessert made ​​with custard or fruit puree, mixed with whipped fresh cream and gelatine.

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Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

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Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : filled pasta smaller and less thick than raviolis.

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Desserts

Tabbouleh with fruits

Fruits : citrus fruit, mango and apple sweetened with orange honey.

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Sea fish

Sole fillets with meuniere sauce

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

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Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

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Offal and tripe

Abignades

Goose tripe and blood cooked.
Served on fried breath with goose fat.

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Shellfish and Seafood

Bay scallop skewers with lemon sauce

Lemon sauce: lemon, olive oil.

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Pork

Diots with red wine

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

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