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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with porcini

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Shellfish and Seafood

Mussels remoulade

Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

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Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Dry goat cheese.

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Cheeses

Montboissié du Haut Livradois

France. Auvergne.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.

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Sheep and Goats

Grilled lamb with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

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Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Freshwater fish

Eel with persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

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Cooked meats

Trush pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

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Shellfish and Seafood

Bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

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Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, the guests serve themselves.

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Pizza, Quiche, Tart and Pie

Livarot tart

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Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.

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Cheeses

Pavé du Nord jeune

France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.

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Sauces

Curry sauce

Velouté curry and cream.

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