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Food and wine pairing ideas

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Meal families

Main courses

Makizushi

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.

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Mushrooms, Vegetables, Pasta and Rice

Morels with cream

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Seafish

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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Desserts and Sweet Courses

Twelfth night cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

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Cured Meats

Lomo embuchado

Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.

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Appetizers and Amuse-bouches

Hot dog

Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).

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Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

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Desserts and Sweet Courses

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

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Cured Meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).

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Desserts and Sweet Courses

Exotic fruit vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

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Desserts and Sweet Courses

Raspberry soufflé

Served hot.

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Desserts and Sweet Courses

Praline macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

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Cured Meats

Pâté de campagne with black pepper

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

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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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Main courses

Beef cheek and black truffle hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Cheeses

Pleasant ridge reserve

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 7 to 14 months.

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Cold starters

Botargo

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

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Desserts and Sweet Courses

Vanilla éclair

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Cold starters

Blinis with taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

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