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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

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Freshwater fish

Pike-perch with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

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Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

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Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

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Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

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Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

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Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

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Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

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Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

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