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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart, Pie

Flamiche

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.

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Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Cheeses

Moses Sleeper

United States. California.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Ripening : 6 to 12 weeks.

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Shellfish and Seafood

Lobster carpaccio with vanilla

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

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Main courses

Chinese hot pot

Stew made with ingredients placed in a pot and cooked at the table.
Dish with thin slices of meat, leafy vegetables, fish, mushrooms, wontons, egg dumplings, seafood…

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Sheep and Goats

Saddle of lamb with sweet garlic and basil

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Garlic cream : sauce made with cream and cooked garlic.

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Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

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Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

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Cheeses

Bleu du Vercors-Sassenage

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.

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Desserts and Sweet Courses

Petit four glacé

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

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Seafish

Grilled salmon 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

Apricot mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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