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Food and wine pairing ideas

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Meal families

Desserts

Coffee religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

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Shellfish and Seafood

Fried squid rings

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Shellfish and Seafood

Blanquette of scallops with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

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Pork

Pork crépinettes

Minced pork wrapped in caul fat.

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Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet : crepe filled with a savory or sweet filling.

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Cheeses

Carré de l’Est

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Soft-ripened cow's milk cheese with a bloomy rind.

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Desserts

Almond tuiles

Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.

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Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

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Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

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Cheeses

Cashel blue

Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.

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Desserts

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.

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Poultry

Duck foie gras confit

Served on toasts as an appetizer.
Served cold.

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Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

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Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

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