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Food and wine pairing ideas

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Meal families

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

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Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

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Shellfish and Seafood

Bay scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Desserts

Macarons

Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.

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Cheeses

Laruns

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Ossau valley.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 5 months minimum.

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Warm starters

Shellfish raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Ice cream and sorbets

Cherry sorbet

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Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

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Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

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Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

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Veal

Veal medallion with mushrooms

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

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Pizza, Quiche, Tart and Pie

Provençal tomato tart

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Beef

Grilled beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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