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Food and wine pairing ideas

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Meal families

Sheep and Goats

Lamb with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

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Sheep and Goats

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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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Poultry

Duck daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

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Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

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Beef

White grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Cold starters

Smoked salmon and shrimp aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Shellfish and Seafood

Bay scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Cold starters

Porcini carpaccio

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

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Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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Main meals

Moitie-Moitie fondue

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

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Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

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Others

Sevruga caviar

Russian caviar.

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Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

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