Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Shellfish and Seafood

Scallops and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

> view pairings

Desserts

Almond tuiles

Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.

> view pairings

Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

> view pairings

Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

> view pairings

Cooked meats

Poultry paté en croûte

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

> view pairings

Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Spaghetti carbonara

Italy. Lazio.
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

White asparagus with langoustines

> view pairings

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.

> view pairings

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

> view pairings

Pork

Orange pork roast

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

> view pairings

Others

Provençal style snails

Snails with aioli sauce or tomato sauce.

> view pairings