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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Scallops with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Salads

Museau vinaigrette

Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.

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Shellfish and Seafood

Bay scallop carpaccio with lemon

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

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Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

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Cooked meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

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Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

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Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

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Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

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Salads

Tuna salad

Tuna salad with lettuce, tomato, and vinaigrette.

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Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

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Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Game birds

Young partridge in parchment

Young Partridge : under 8 months old.

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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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