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Food and wine pairing ideas

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Meal families

Appetizers

Munster sablé

Served as an appetizer or before dessert.

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Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

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Desserts

Panettone

Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.

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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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Mushrooms, Vegetables, Pasta and Rice

Morel risotto

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

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Freshwater fish

Roasted pike-perch with beurre blanc sauce

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

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Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

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Sea fish

Kazunoko

Japan.
Salted or dried herring roe.

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Desserts

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

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Poultry

Guinea fowl and wild mushrooms

Forest mushrooms : wild mushrooms (morel, chanterelle, porcini) sauteed in butter and steamed with fried bacon.

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Shellfish and Seafood

Clam fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

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

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Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

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Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

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Pizza, Quiche, Tart and Pie

Seafood tart

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