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Food and wine pairing ideas

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Meal families

Cheeses

Plaisir au Chablis

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 4 weeks.

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Main meals

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

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Pork

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).

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Shellfish and Seafood

Lobster carpaccio with vanilla

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Game animals

Venison fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Shellfish and Seafood

Scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Others

Creamy garlic snails

Garlic cream : sauce made with cream and cooked garlic.

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Salads

Mesclun

Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

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Mushrooms, Vegetables, Pasta and Rice

Creamy potato

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Shellfish and Seafood

Pacific oysters

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Consommé and Soup

Lobster gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

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Cold starters

Fresh sea urchin

Eaten raw with lemon.

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Shellfish and Seafood

Bay scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

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Cheeses

Dorset

United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

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