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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

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Cheeses

Bouyguette

France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

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Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Cold starters

Confit tomatoes

French cooking technique where tomatoes are slow-cooked at low temperature in olive oil with herbs (often garlic, thyme, and sometimes sugar) to concentrate the flavors.
Used as a garnish in Mediterranean cuisine.

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Poultry

Steamed chicken supreme stuffed with herbs

Poultry supreme : all the white meat from the breast and wings of poultry.

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Poultry

Chicken galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

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Desserts

Walnut succès cake

Macaron filled with walnut cream.

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Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

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Poultry

Duck breast with poached pears and 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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Poultry

Roasted squab with black truffle juice

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

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Desserts

Pineapple miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

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Shellfish and Seafood

Bay scallops with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

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Mushrooms, Vegetables, Pasta and Rice

White truffle risotto

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

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