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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Brown shrimps

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Desserts

Caramelized pear 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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Desserts

Apricot and almond pastilla

Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.

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Desserts

Honey soufflé

Served hot.

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Poultry

Orange glazed duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.

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Pork

Pork filet mignon with Maroilles sauce

Sauce made with Maroilles cheese and white wine.

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Sheep and Goats

Salt-crusted lamb with broad beans

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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Cheeses

Cheese curds

Canada. United States.
Cheddar-type cow's milk cheese curds.

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Offal and tripe

Lamb’s brain with brown butter

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Desserts

Raspberry miror glaze cake

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

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Cold starters

Meatloaf with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.

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Desserts

Fig pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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