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Food and wine pairing ideas

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Meal families

Main courses

Tajine

Tajine : stew of vegetables, fish or meat.

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Veal

Veal medallion with vin jaune

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

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Main courses

Fish tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Desserts and Sweet Courses

Crème caramel

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Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

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Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

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Poultry

Pigeon with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Cured Meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

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Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

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Hot Starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

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Seafish

Angulas a la bilbaína

Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.

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Desserts and Sweet Courses

Vatrushka with raisins

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with tuna

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Desserts and Sweet Courses

Almond brownie

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Feathered game

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

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Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

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