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Food and wine pairing ideas

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Meal families

Cooked meats

Venison pâté

Served cold or at room temperature.

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Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Mushrooms, Vegetables, Pasta and Rice

Lasagna alla Bolognese

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Others

Frog legs provençal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cold starters

Crab mayonnaise salad

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

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Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

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Shellfish and Seafood

Squid a la nicoise

Squid cut into thin slices and baked with tomato sauce and herbes de Provence.
Served with potatoes or rice.

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Cheeses

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

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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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Cold starters

Salmon pâté

Served cold.

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Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

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

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Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

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