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Food and wine pairing ideas

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Meal families

Desserts and Sweet Courses

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

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Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

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Seafish

Sole fillets with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Desserts and Sweet Courses

Chocolate

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Consommés, Broths and Soups

Fish soup

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Desserts and Sweet Courses

Mango tart

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Shellfish and Seafood

Scallop carpaccio with dill and basil

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

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Miscellaneous

Green curry

Thailand.
Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

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Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

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Cheeses

Idiazabal

Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.

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Desserts and Sweet Courses

Sablé

Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

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Seafish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

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Cheeses

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.

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Sauces

Bourguignonne sauce

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

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Cheeses

Paški sir

Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.

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Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

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Beef

Grilled rib steak with bone marrow

Rib steak : rib of beef with bone attached.

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