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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.

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Shellfish and Seafood

Mussels pistou

Pistou : Provencal sauce of crushed basil, garlic and olive oil.

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Sheep and Goats

Grilled lamb cutlets with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Cold starters

Smoked salmon and shrimps in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Cheeses

Fat bottom girl

United States. California.
Semi-hard raw sheep's milk cheese with a washed orange rind.
Ripening : 3 to 4 months.

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Beef

Tournedos Rossini

Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.

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Pork

Ham with cream sauce

Cream sauce : béchamel sauce with cream.
Served hot.

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Shellfish and Seafood

Clam

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Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

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

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Ice cream and sorbets

Pear ice cream

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Freshwater fish

Trout in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

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