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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

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Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

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Sea fish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

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Eggs

Cloud eggs

Beaten egg white with egg yolk and grated cheese.

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Pork

Braised pork shoulder

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

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Desserts

Praline succès cake

Macaron filled with praline cream.

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Cheeses

Beaufort chalet d’alpage

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.
Ripening : 5 months minimum.

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Desserts

Frozen zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Cheeses

Petit suisse

France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.

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Pizza, Quiche, Tart and Pie

White asparagus tart

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Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Offal and tripe

Lamb kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Cold starters

Crab mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

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Main meals

Spicy gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.

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