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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Roquefort cheese pie

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Mushrooms, Vegetables, Pasta and Rice

Celery root puree

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Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

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Cheeses

Cabécou

France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

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Shellfish and Seafood

Cockles

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Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Offal and tripe

Veal kidney with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Offal and tripe

Abignades

France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.

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Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

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Desserts

Chocolate and orange trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

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Sea fish

Kazunoko

Japan.
Salted or dried herring roe.

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Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

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Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Others

Chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

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Ice cream and sorbets

Tutti-frutti ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Vanilla and strawberry ice cream duo, served with candied fruit and fresh strawberries.

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