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Food and wine pairing ideas

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Meal families

Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

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Cheeses

Andazul

Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.

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Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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Pork

Black pudding with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Appetizers

Accras cod

Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.

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Rabbit

Young rabbit fillet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Pizza, Quiche, Tart and Pie

Tomato quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Mushrooms, Vegetables, Pasta and Rice

Crab lasagna

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Shellfish and Seafood

Crayfish gratin

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Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

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Mushrooms, Vegetables, Pasta and Rice

Mashed flageolet beans

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Shellfish and Seafood

Scallops skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

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Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

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