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Food and wine pairing ideas

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Meal families

Cheeses

Aiglon aux herbes

France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.

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Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

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Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

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Ice cream and sorbets

Quince ice cream

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Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

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Cheeses

Thomasville tomme

United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.

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Sea fish

Roasted cod with curry sauce

Curry sauce : velouté curry and cream.

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Shellfish and Seafood

Marinated scallops with lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.

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Mushrooms, Vegetables, Pasta and Rice

Cumin-spiced roasted carrots

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Cold starters

Meze

Eastern Mediterranean.
Small dishes (ten to one hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or family meal to accompany alcoholic beverages.

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Cold starters

Sea bass and red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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