Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Pizza, Quiche, Tart and Pie

Seafood pizza

Pizza topped with shrimp, mussels, or squid on a tomato sauce base.

> view pairings

Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

> view pairings

Desserts

Chocolate pavé

Chocolate cake cut into cubes.

> view pairings

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

> view pairings

Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

> view pairings

Poultry

Coq au vin

Wine stewed chicken.

> view pairings

Cooked meats

Grilled andouille

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

> view pairings

Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

> view pairings

Veal

Veal medallion with porcini mushrooms and potatoes

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

> view pairings

Sea fish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

> view pairings

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

> view pairings

Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.

> view pairings