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Food and wine pairing ideas

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Meal families

Pork

Pork filet mignon with black truffle sauce

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

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Seafish

Catalan anchovies

Anchovy fillets with red peppers, drizzled with olive oil, garlic, lemon juice, and parsley.

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Appetizers and Amuse-bouches

Origano breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

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Desserts and Sweet Courses

Tocino de cielo

Spain. Catalonia.
Dessert made with egg custard and caramel.

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Main courses

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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Desserts and Sweet Courses

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

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Seafish

Salmon in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Desserts and Sweet Courses

Chocolate Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

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Seafish

Grilled red mullet with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Mushrooms, Vegetables, Pasta and Rice

Farci poitevin

France. Nouvelle-Aquitaine. Poitou-Charentes.
Vegetable pâté with bacon, cooked wrapped in cabbage leaves.

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Cheeses

Robiola 3 latti

Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.

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Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

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Appetizers and Amuse-bouches

Anchovy straw

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Beef

Roasted rib steak with shallots

Rib steak : rib of beef with bone attached.

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Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

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