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Food and wine pairing ideas

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Meal families

Seafish

Tuna fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Miscellaneous

Sterlet caviar

Russian caviar.

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Cured Meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

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Seafish

Tilapia 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).

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Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Desserts and Sweet Courses

Oreillettes

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

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Desserts and Sweet Courses

Pear in syrup

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Sauces

Cumberland sauce

United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

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Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

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Desserts and Sweet Courses

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

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Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

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Cheeses

Pierre Robert

France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Desserts and Sweet Courses

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

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Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

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Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

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