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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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Game birds

Tomato bocconcini skewers

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

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Cooked meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

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Desserts

Brussels waffle

Rectangular waffle dusted with powdered sugar and served warm.
Can be topped with whipped cream, red berries, or chocolate spread.

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Sea fish

Normandy style sole fillets

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

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Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.

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Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

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Appetizers

Pistade de piste

France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

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Pizza, Quiche, Tart and Pie

Quail pie

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Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

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Others

Oriental style pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef, chicken, etc.), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

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Shellfish and Seafood

Crayfish fricassee

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

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Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

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