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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

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Ice cream and sorbets

Tutti-frutti ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Vanilla and strawberry ice cream duo, served with candied fruit and fresh strawberries.

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Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.

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Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

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Veal

Veal grenadine with mushrooms

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

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Pork

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).

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Poultry

Duck breast with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

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Warm starters

Lobster raviole with fresh cream

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

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Cold starters

Fresh sea urchin

Eaten raw with lemon.

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Shellfish and Seafood

Shrimp with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Beef

Rib steak with potatoes and thyme

Rib steak : rib of beef with bone attached.

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Main meals

Asparagus and langoustine raviole

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

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Cheeses

Gorgonzola dolce

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.

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