Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Beef

Grilled entrecote with sauce poivrade

Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

> view pairings

Shellfish and Seafood

Boiled shrimp

> view pairings

Others

Caviar Naccari

Adriatic caviar. (Also available in Spain)

> view pairings

Desserts

Pear zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

> view pairings

Pizza, Quiche, Tart and Pie

Morel mushroom quiche

> view pairings

Desserts

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple tart with puff pastry.

> view pairings

Poultry

Stuffed goose neck with duck foie gras

Goose foie gras. Served hot with garlic and parsley potato or with a salad.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Seafood tagliatelle

> view pairings

Shellfish and Seafood

Fried seafood

> view pairings

Others

Almas caviar

Caviar from Iran.

> view pairings

Ice cream and sorbets

Honey ice cream

> view pairings

Pizza, Quiche, Tart and Pie

Two peppers pizza

Pizza with peppers and mozzarella.

> view pairings

Poultry

Roasted duck breast with grenailles potatoes

Grenailles: small potatoes (diameter between 18 and 35 millimeters).

> view pairings

Cheeses

St Gall Extra mature

Ireland. Cork. Raw cow's milk hard cheese with a washed rind.
Ripening : over 3 months.

> view pairings

Sea fish

Provencal style shad

Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.

> view pairings