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Food and wine pairing ideas

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Meal families

Poultry

Chicken quesadillas

Mexico.
Corn tortilla filled with cheese and chicken.

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Desserts and Sweet Courses

Trianon

Almond cake base topped with crunchy praline and chocolate mousse.

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Cured Meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

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Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

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Sheep and Goats

Braised shoulder of lamb

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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Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Desserts and Sweet Courses

Brussels waffle

Rectangular waffle dusted with powdered sugar and served warm.
Can be topped with whipped cream, red berries, or chocolate spread.

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Desserts and Sweet Courses

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.

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Desserts and Sweet Courses

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

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Desserts and Sweet Courses

Sponge cake

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Desserts and Sweet Courses

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

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Main courses

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.

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Seafish

Grilled red mullet with tapenade and mashed potato with olive oil

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Ice cream and sorbets

Iced coffee parfait with gingerbread

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

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Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

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