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Food and wine pairing ideas

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Meal families

Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

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Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

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Appetizers

Bread with tomato

Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.

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Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

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Main meals

Burgundy style potée

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

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Mushrooms, Vegetables, Pasta and Rice

Penne rigate with arrabiata sauce

Arrabiata sauce : simmered tomato sauce with garlic, chili pepper, fresh parsley or basil, and sprinkled with grated Pecorino Romano.

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Pork

Diots

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

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Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

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Desserts

Lemon miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

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Shellfish and Seafood

Bay scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

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