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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Seafood

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Sea fish

Braised sea bass with fennel

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Desserts

Osterlammele

France. Alsace.
Sponge cake in the shape of lamb sprinkled with icing sugar.

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Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce with whipped cream.

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Veal

Sliced veal Zurich-style

Thin veal slices with cream and veal stock reduced.

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Shellfish and Seafood

Whelks tartar

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Warm starters

Spinach and ricotta tart

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

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Beef

Beef braised in red wine

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

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Desserts

Peach zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

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Desserts

Cherry merveilleux

Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.

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Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

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Pizza, Quiche, Tart and Pie

Pheasant pie

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