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Food and wine pairing ideas

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Meal families

Sheep and Goats

Saddle of lamb and spring garnish

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…

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Shellfish and Seafood

Arcachon oysters

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Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

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Shellfish and Seafood

Scallops skewers

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Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Stuffed eggplants with garlic, onion, parsley, pepper, tomato and ground meat.

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Beef

Beef carpaccio with Parmesan cheese

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

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Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

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Others

Smørrebrød

Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).

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Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.

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Cheeses

Pleasant ridge reserve extra-aged

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 15 to 20 months.

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Offal and tripe

Abignades

France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.

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