Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

> view pairings

Desserts

Chocolate religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

> view pairings

Cheeses

Torta del Casar

Spain. Extremadura.
Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.

> view pairings

Shellfish and Seafood

Flat oysters

> view pairings

Offal and tripe

Pork kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

> view pairings

Shellfish and Seafood

Cockles

> view pairings

Rabbit

Saddle of rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

> view pairings

Sea fish

Blanquette of turbot

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

> view pairings

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

> view pairings

Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

> view pairings