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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Scallops cassolette with porcini mushrooms

Cassolette : individual container for presenting a dish.

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Desserts

Profiteroles

Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.

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Beef

Grisons dried beef

Switzerland. Graubünden.
Beef salted with spices and herbs then dried.

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Shellfish and Seafood

Seafood skewers

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Sea fish

Salmon with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Freshwater fish

Roasted pike-perch fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Cheeses

Garrotxa

Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.

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Beef

Gardiane de taureau

Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.

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Sea fish

Skate with black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Shellfish and Seafood

Clams

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Shellfish and Seafood

Spider crab and pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Desserts

Rice Condé

Rice pudding with a sugar-egg mixture added at the end of cooking.

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Poultry

Pullet in demi deuil with Albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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