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Food and wine pairing ideas

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Meal families

Seafish

Salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Seafish

Halibut crudo

Italy.
Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.

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Desserts and Sweet Courses

Sachertorte

Austria. Vienna.
Chocolate tart filled with apricot jam.

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Appetizers and Amuse-bouches

Salmon caviar toast

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Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

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Consommés, Broths and Soups

Cabbage soup

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Sheep and Goats

Shoulder of lamb with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

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Appetizers and Amuse-bouches

Maroilles fritters

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Cured Meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

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Desserts and Sweet Courses

Orange mousse

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Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Seafish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

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Desserts and Sweet Courses

Raspberry 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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Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Cured Meats

Prisuttu

Aged for 12 to 18 months.

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Pork

Pork fricassee

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

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Seafish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Main courses

Mique lotoise

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.

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