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Food and wine pairing ideas

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Meal families

Desserts

Frangipane tart

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

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Mushrooms, Vegetables, Pasta and Rice

Pickled vegetables

Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.

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Poultry

Chicken confit

Generally eaten hot.

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Sauces

Spiny lobster butter

Spiny lobster meat with butter.

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Sauces

Chocolate sauce

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

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Desserts

Merveilles

France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.

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Shellfish and Seafood

Bay scallop carpaccio with black truffle oil

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

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Sea fish

Provençal style shad

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

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Shellfish and Seafood

Sautéed scallops with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Bay scallops in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Desserts

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

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Desserts

Orangettes

Candied orange peel coated in dark chocolate.

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Shellfish and Seafood

Moules marinière

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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