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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Shrimp raviole with langoustine

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Desserts and Sweet Courses

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

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Cheeses

Comté vieux

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.

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Shellfish and Seafood

Lobster 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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Seafish

Trout fillets Gravlax

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

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Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

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Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

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Shellfish and Seafood

Spider crab and pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.

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Consommés, Broths and Soups

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

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Seafish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Hot Starters

Quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Offal and tripe

Provençal pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Seafish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

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Sauces

Beurre blanc sauce

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

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Shellfish and Seafood

Shrimp tempura

Tempura : japanese speciality. Fritter of seafood or vegetables.

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Poultry

Duck aiguillette with white grapes

Aiguillette : thin slice cut lengthwise from a poultry breast.

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