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Food and wine pairing ideas

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Meal families

Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushromm risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

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Sheep and Goats

Grilled lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

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Others

Grilled cheese

Hot sandwich on white bread with butter and cheese.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle and Parmesan risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

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Shellfish and Seafood

Sautéed scallops

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Cheeses

Bethmale

France. Occitania. Ariège. (Pyrénées ariégeoises)
Pressed and uncooked cheese made from cow's milk.

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Pizza, Quiche, Tart and Pie

Hawaiian pizza

Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.

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Sea fish

Halibut and salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Cheeses

Hooligan

United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.

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Sea fish

Grilled sea bream a l’unilateral with spices

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Shellfish and Seafood

Fried squid rings

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Sea fish

Kazunoko

Japan.
Salted or dried herring roe.

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Sauces

Poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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