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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Lobster with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé

Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

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Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Sauces

Caper sauce

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

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Freshwater fish

Pike-perch a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Desserts and Sweet Courses

Crémets d’Anjou

Egg white beaten with whipped cream and red berries.

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Shellfish and Seafood

Scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Desserts and Sweet Courses

Walnut crumble with roasted pear

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Desserts and Sweet Courses

Apricot gratin

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Desserts and Sweet Courses

Pear and amandine tart

Amandine : cover with almonds.

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Cheeses

Livarot

France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

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Seafish

Grilled shad with sorrel sauce

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

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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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Seafish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Main courses

Fondue fribourgeoise

Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).

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Cheeses

Le Trou du Cru

France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.

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Poultry

Blanquette of chicken

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Cheeses

Fiumorbù

France. Corsica.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 3 to 5 months.

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