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Food and wine pairing ideas

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Meal families

Others

Naccari caviar

Adriatic caviar. (Also available in Spain)

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Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

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Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

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Warm starters

Goat cheese raviole

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

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Sea fish

Salmon tartare with herb vinaigrette

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cold starters

Seafood paté

Served cold.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

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

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Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

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Cheeses

Tome des Bauges

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Pressed and uncooked cheese made from cow's milk with a bloomy rind.

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Sea fish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

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Poultry

Duck aiguillette with honey

Aiguillette : thin slice cut lengthwise from a poultry breast.

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Sea fish

Sea bass fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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