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Food and wine pairing ideas

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Meal families

Main meals

Turbot and oyster tartare

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

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Desserts

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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Sea fish

Roasted turbot with confit shallots and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

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Game birds

Roast wood pigeon with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Shellfish and Seafood

Crayfish tails

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Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

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Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Desserts

Mango miror glaze cake

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

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Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.

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Warm starters

Ravioles with snails

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

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Desserts

Condé pear

Vanilla rice pudding cake topped with pears in syrup.

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