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Food and wine pairing ideas

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Meal families

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

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Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

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Pizza, Quiche, Tart and Pie

Tomato and cheese tart

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Shellfish and Seafood

Scallop carpaccio

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

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Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.

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Freshwater fish

Trout with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Cheeses

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.

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Pork

Pig’s trotters pâté

Served cold or at room temperature.

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Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

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Desserts

Wild strawberries mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Offal and tripe

Braised veal sweetbreads with endive fondue

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

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Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

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