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Food and wine pairing ideas

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Meal families

Sea fish

Salmon tartare with red caviar

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

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Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

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Sheep and Goats

Lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Sauces

Mayonnaise

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

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Pizza, Quiche, Tart and Pie

Mushroom pie

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Sea fish

Provençal hake

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cheeses

Brocciu secu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 4 months minimum.

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Sauces

Marinière sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

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Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

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Desserts

Apple crumble

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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Cheeses

L’amour de Nuits

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.

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Main meals

Chicken waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

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Sheep and Goats

Salt-crusted lamb

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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Shellfish and Seafood

Scallops with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

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Sea fish

Tuna fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Cold starters

Oyster and mussel tartare

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

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