Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Poultry

Braised duck with turnips

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

> view all pairings

Cold starters

Monkfish pâté

Served cold.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Braised endives

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

> view all pairings

Sauces

Ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

> view all pairings

Desserts and Sweet Courses

Pear flan

> view all pairings

Desserts and Sweet Courses

White chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

> view all pairings

Shellfish and Seafood

Sautéed bay scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

> view all pairings

Seafish

Sea bass with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

> view all pairings

Seafish

Salmon and tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

> view all pairings

Cheeses

Irish porter cheddar

Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.

> view all pairings

Desserts and Sweet Courses

Walnut crumble with roasted pear

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.

> view all pairings

Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Consommés, Broths and Soups

Watermelon gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

> view all pairings

Desserts and Sweet Courses

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

> view all pairings

Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

> view all pairings

Beef

Roasted beef with black truffle sauce

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

> view all pairings

Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

> view all pairings