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Food and wine pairing ideas

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Meal families

Desserts and Sweet Courses

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

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Seafish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

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Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

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Seafish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

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Beef

Beef daube and mashed potato with black truffle

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Desserts and Sweet Courses

Citrus gratin

Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

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Mushrooms, Vegetables, Pasta and Rice

White asparagus with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Appetizers and Amuse-bouches

Aperitif

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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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Main courses

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

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Mushrooms, Vegetables, Pasta and Rice

Pasta with pistou sauce

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Offal and tripe

Provençal pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

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Cheeses

Goat camembert

Soft-ripened cheese made from goat's milk with a bloomy rind.

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