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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Shellfish and Seafood

Curry sautéed shrimp with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Sea fish

Sea bream tartare

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

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Cooked meats

Andouillette with cream

Andouillette cooked with butter and deglazed with cream.
Served hot.

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Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

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Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

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Cheeses

Pavé d’Auge

France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.

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Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Seafood rice

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Cooked meats

Lark pâté

Served cold or at room temperature.

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Shellfish and Seafood

Scallops gratin

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Mushrooms, Vegetables, Pasta and Rice

Shakshouka

Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.

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Main meals

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

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Mushrooms, Vegetables, Pasta and Rice

Potato blinis with bacon

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Main meals

Galette with goat cheese

Galette : savory crepe.

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Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

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Desserts

Peach bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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