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Food and wine pairing ideas

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Meal families

Cold starters

Salmon pâté

Served cold.

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Cooked meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

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Game birds

Roasted wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts

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Cheeses

Kāpiti Kikorangi Triple cream blue

New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.

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Desserts

Rice Condé

Rice pudding with a sugar-egg mixture added at the end of cooking.

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Pizza, Quiche, Tart and Pie

Seafood tart

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Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

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Main meals

Chicken rice pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

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Appetizers

Breadsticks

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

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Desserts

Queen of Sheba cake

Chocolate and almond cake.

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Main meals

Chicken raviole and consommé with black truffle

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

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Game birds

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

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Sea fish

Tuna in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

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Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

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Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.

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