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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Pimientos de Padrón

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Salads

Tuna salad

Tuna salad with lettuce, tomato, and vinaigrette.

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Seafish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

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Beef

Beef tenderloin with duck foie gras and bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Seafish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

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Desserts and Sweet Courses

Lace crepe

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Beef

Braised oxtail

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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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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Appetizers and Amuse-bouches

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Feathered game

Roast young partridge with porcini mushrooms

Young Partridge : under 8 months old.

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Appetizers and Amuse-bouches

Origano breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Pork

Black pudding with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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