Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Veal

Provençal veal chop

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

> view all pairings

Sheep and Goats

Knuckle of lamb confit with rosemary honey

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

> view all pairings

Poultry

Poultry with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

> view all pairings

Shellfish and Seafood

Langoustines with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.

> view all pairings

Rabbit

Rabbit cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

> view all pairings

Pizza, Quiche, Tart, Pie

Flamiche

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.

> view all pairings

Seafish

Salmon tartare with sweet spices

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

> view all pairings

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

> view all pairings

Desserts and Sweet Courses

Apple and walnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

> view all pairings

Cheeses

Brocciu passu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.

> view all pairings

Hot Starters

Snails puff pastry

Dish made with puff pastry.

> view all pairings

Seafish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

> view all pairings

Desserts and Sweet Courses

Quince crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Pasta with clams and persillade sauce.

> view all pairings

Desserts and Sweet Courses

Red fruit salad

> view all pairings

Beef

Maultaschen

Germany. Baden-Württemberg.
Ravioli stuffed with meat, pan-fried until golden then poached in broth.
Served with a green salad.

> view all pairings

Poultry

Chicken confit

Generally eaten hot.

> view all pairings

Poultry

Chicken supreme with goat cheese

Poultry supreme : all the white meat from the breast and wings of poultry.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Cockle risotto

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

> view all pairings