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Food and wine pairing ideas

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Meal families

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

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Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

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Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

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Desserts

Mandarine givrée

Mandarine sorbet served in a mandarine.

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Desserts

Caramel 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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Poultry

Chicken galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

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Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.

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Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

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Cheeses

Saint-Jorge Picante

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 9 months.

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Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

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Desserts

Peach shortcake

United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

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Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

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Desserts

Peach marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

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Main meals

Fish tartare

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

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Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Beef

Grilled beef with Colbert sauce

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

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Appetizers

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

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