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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Seafood soufflé

Served hot.

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Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

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Poultry

Poached chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

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

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Cooked meats

Rustic food buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Sea fish

John Dory with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Shellfish and Seafood

Fried seafood

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Pork

Pork crépinettes with apple

Crépinettes : minced pork wrapped in caul fat.

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Shellfish and Seafood

Clam fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Shellfish and Seafood

Crayfish tails

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Sea fish

Sea bass with orange sauce

Spain. Valencia.
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

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Cooked meats

Sac bardin

France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.

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Shellfish and Seafood

Sautéed scallops

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Cooked meats

Cold buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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