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Food and wine pairing ideas

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Meal families

Poultry

Geline with black truffle

Geline : chicken from Touraine.

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Poultry

Roasted duckling with figs

Duckling : female duck.

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Poultry

Chicken with morel and cream sauce

Cream sauce : béchamel sauce with cream.

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Warm starters

Langoustine raviole with saffron

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Freshwater fish

Pike-perch fillets with sorrel sauce

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

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Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

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Desserts

Croquant

Croquant : almond biscuit.

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Shellfish and Seafood

Scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

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Desserts

Cherry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

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Cheeses

Goat camembert

Soft-ripened cheese made from goat's milk with a bloomy rind.

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Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

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Cooked meats

Young rabbit paté

Served cold or at room temperature.

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