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Food and wine pairing ideas

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Meal families

Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

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Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

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Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

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Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

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Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.

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Cheeses

Checy

France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.

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Poultry

Chicken supreme with black truffle slices

Poultry supreme : all the white meat from the breast and wings of poultry.

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Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

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Sea fish

Pavé of salmon with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Sea fish

Salmon quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

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Offal and tripe

Merguez frites

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

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Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

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Cold starters

Pike-perch terrine

Served cold.

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Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

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