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Food and wine pairing ideas

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Meal families

Feathered game

Mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Consommés, Broths and Soups

Watermelon gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

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Appetizers and Amuse-bouches

Vegetable samosa

Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.

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Main courses

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

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Desserts and Sweet Courses

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

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Pork

Peking pork

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Cured Meats

Poultry paté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

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Feathered game

Provençal quail skewers

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

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Desserts and Sweet Courses

Bitter chocolate

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Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

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Seafish

Salmon with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts

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