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Food and wine pairing ideas

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Meal families

Appetizers

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

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Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

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Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

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Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

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Desserts

Walnut succès cake

Macaron filled with walnut cream.

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Shellfish and Seafood

Scallop tartare

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

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Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

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Poultry

Guinea fowl with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Poultry

Duckling Montmorency

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

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Cooked meats

Grilled andouille

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

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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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Sauces

Winegrower sauce

Vigneronne sauce : red wine reduction with shallots and butter.

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