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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

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Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

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Shellfish and Seafood

Sautéed shrimp

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Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

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Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

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Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

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Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

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Cheeses

Gorgonzola

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.

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Desserts

Pomelo pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Pork

Roasted jambonneau

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

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Sea fish

Stockfish

Cod salted then air-dried.

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Warm starters

Snails in bread crust

Dish made with bread dough.

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Shellfish and Seafood

Bouzigues oysters

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