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Food and wine pairing ideas

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Meal families

Sea fish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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Mushrooms, Vegetables, Pasta and Rice

Zucchini provençal

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

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Veal

Veal medallion with morels

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

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Veal

Piccata milanese

Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

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Cheeses

Pecorino Toscano

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle and Parmesan risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

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Pork

Pork filet mignon with Maroilles sauce

Sauce made with Maroilles cheese and white wine.

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Pork

Pork crépinettes with apple

Crépinettes : minced pork wrapped in caul fat.

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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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Desserts

Streusel cake

Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.

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Pizza, Quiche, Tart and Pie

Meatball stew

Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.

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Sea fish

Grilled sea bream a l’unilateral

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

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Poultry

Chicken confit

Generally eaten hot.

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Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

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