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Food and wine pairing ideas

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Meal families

Desserts and Sweet Courses

Pear charlotte with caramel custard

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

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Cold starters

Sardine paté

Served cold.

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Cheeses

Fontina

Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.

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Desserts and Sweet Courses

Peach turnover

Turnover : pastry made with puff pastry filled with fruit compote.

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Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

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

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Hot Starters

Langoustine raviole

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

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Seafish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

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Main courses

Lamb tajine with prunes

Tajine : stew of vegetables, fish or meat.

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Desserts and Sweet Courses

Almond miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Desserts and Sweet Courses

Strawberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Cheeses

Kanternagelkaas

Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.

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Desserts and Sweet Courses

Mango sable

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

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Shellfish and Seafood

Abalone

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Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

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Appetizers and Amuse-bouches

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

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