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Food and wine pairing ideas

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Meal families

Sea fish

Salmon tartare with herb vinaigrette

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

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Shellfish and Seafood

Scallop tartare with herbs

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

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Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Poultry

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Sea fish

Grilled sea bream a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Desserts

Praline bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Freshwater fish

Pike-perch with beurre blanc sauce

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

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Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

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Desserts

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

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Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

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Cheeses

Valençay

France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.

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Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

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

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