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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

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Cheeses

Cabécou

France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

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Cheeses

Sawtooth

United States. Washington.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : 60 to 75 days.

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Desserts

Strawberry 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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Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

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Shellfish and Seafood

Scallops with black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

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Mushrooms, Vegetables, Pasta and Rice

Potato gratin

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Main meals

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.
Pasta with bolognese sauce.

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Shellfish and Seafood

Scallop carpaccio with a lemon sauce

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

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Cold starters

Prawn carpaccio

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

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Ice cream and sorbets

Red berry sorbet

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Sea fish

Halibut fillets with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle and Parmesan risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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