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Food and wine pairing ideas

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Meal families

Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

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Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

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Desserts

Dark chocolate mirror cake

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

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Shellfish and Seafood

Bouzigues oysters

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Poultry

Souvarov-style pigeon wings

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Beef

Grilled beef with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

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Shellfish and Seafood

Whelk tartare

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

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Desserts

Apricot mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Cold starters

Aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Pizza, Quiche, Tart and Pie

Roquefort cheese pie

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Cheeses

Buxton blue

United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.

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Sea fish

Sole fillets bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

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Pizza, Quiche, Tart and Pie

Seafood pizza

Pizza topped with shrimp, mussels, or squid on a tomato sauce base.

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