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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

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Sheep and Goats

Catalan lamb marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Cheeses

Cremont

United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.

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Sea fish

Suquet de peix

Fish stew with potatoes.

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Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

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Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Cheeses

Cheshire

United Kingdom.
Pressed and uncooked cheese made from cow's milk.

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Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

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Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

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Mushrooms, Vegetables, Pasta and Rice

Mashed flageolet beans

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Pizza, Quiche, Tart and Pie

Pizza

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Shellfish and Seafood

Langoustine tartare with lime

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

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