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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Langoustines a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Sheep and Goats

Leg of lamb en croûte

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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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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Pizza, Quiche, Tart and Pie

Fennel and salmon tart

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Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

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Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

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Sea fish

Coulibiac

Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.

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Desserts

Apple and banana crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Sea fish

Tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.

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Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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Pizza, Quiche, Tart and Pie

Pizza alla puttanesca

Pizza made with anchovies, capers, olives, and bell peppers.

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