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Food and wine pairing ideas

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Meal families

Poultry

Pigeon with black truffle juice

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

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Desserts

Apple crumble with almonds

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.

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Main meals

Pork colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

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Cold starters

Fish pâté

Served hot.

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Shellfish and Seafood

Sautéed bay scallops with sweet spices

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.

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Sea fish

Sea bass tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cheeses

Idiazabal

Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.

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Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

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Cheeses

Livarot

France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

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Appetizers

Origano breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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