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Food and wine pairing ideas

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Meal families

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

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Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

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Pizza, Quiche, Tart and Pie

Pizza alla puttanesca

Pizza made with anchovies, capers, olives, and bell peppers.

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Game birds

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

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Others

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.

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Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

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Sheep and Goats

Roasted saddle of lamb in herbs crust

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

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Cooked meats

Trush pâté

Served cold or at room temperature.

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Ice cream and sorbets

Iced parfait with almond brown nougat

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

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Others

Ossetra caviar

Russian caviar.

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Cooked meats

Mallard terrine

Served cold or at room temperature.

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Cold starters

Ham aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

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Sea fish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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