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Food and wine pairing ideas

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Meal families

Seafish

Brill with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Seafish

Sea bream tartare with lime

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

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Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Main courses

Chicken tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

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Desserts and Sweet Courses

Apricot gratin

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Seafish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Appetizers and Amuse-bouches

Lobster butter canapé

Lobster butter : lobster meat with butter.

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Desserts and Sweet Courses

Kiwi clafoutis

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Main courses

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

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Desserts and Sweet Courses

White chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

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Cured Meats

Rustic food buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Desserts and Sweet Courses

Rhubarb pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts and Sweet Courses

Mont-blanc

Meringue cake covered with Chantilly cream and topped with chestnut cream, then dusted with icing sugar.

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Cured Meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

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