Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Desserts and Sweet Courses

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

> view all pairings

Desserts and Sweet Courses

Pineapple carpaccio

Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.

> view all pairings

Desserts and Sweet Courses

Marshmallow

> view all pairings

Main courses

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

> view all pairings

Cold starters

Fish in a shell with mayonnaise

Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.

> view all pairings

Desserts and Sweet Courses

Vacherin

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

> view all pairings

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

> view all pairings

Miscellaneous

Barbecue

A meal, usually outdoors, where food is cooked on a grill or a spit.

> view all pairings

Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

> view all pairings

Desserts and Sweet Courses

Fruit dessert

> view all pairings

Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

> view all pairings

Cured Meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

> view all pairings

Shellfish and Seafood

Bay scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

> view all pairings

Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

> view all pairings

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

> view all pairings

Cheeses

Andazul

Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.

> view all pairings