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Food and wine pairing ideas

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Meal families

Appetizers

Accras cod

Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.

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Main meals

Tofailles

France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.

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Desserts

Frangipane

Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.

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Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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Sea fish

Sea bass tartare with seaweed

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Sheep and Goats

Roasted saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

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Cold starters

Bay scallop paté

Served cold.

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Warm starters

Porcini mushroom raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Ameribella

United States. Indiana.
Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.
Ripening : at least 2 months.

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Mushrooms, Vegetables, Pasta and Rice

Potato galette with black truffle

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Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

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