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Food and wine pairing ideas

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Meal families

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

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Sheep and Goats

Milk-fed lamb with thyme

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Desserts and Sweet Courses

Savarin with whipped cream

Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.

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Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

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Miscellaneous

Lobster guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

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Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

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Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

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Desserts and Sweet Courses

Raspberry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

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Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

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Desserts and Sweet Courses

Black forest cake

Germany.
Traditional German cake (Schwarzwälder Kirschtorte) made of several layers of cocoa sponge cake, flavored with kirsch, filled with cherries in syrup and whipped cream, all covered with whipped cream and chocolate shavings.

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Pizza, Quiche, Tart, Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

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Cheeses

Sunset bay

United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

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Cheeses

Bay blue

United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.

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Main courses

Smoked sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

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