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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

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Poultry

Braised duck with mushrooms

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Main courses

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

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Desserts and Sweet Courses

Petit four frais

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Pizza, Quiche, Tart, Pie

Fennel tart

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Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Cheeses

Idiazabal

Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.

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Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

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Sheep and Goats

Roasted leg of lamb with thyme and black olives

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

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Appetizers and Amuse-bouches

Parmesan croquettes

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Main courses

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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Main courses

Chicken couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

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Appetizers and Amuse-bouches

Tapas

Canapés.

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Poultry

Sautéed squab with porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

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