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Food and wine pairing ideas

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Meal families

Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 2 months.

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Desserts

Sugar tart

Belgium. Canada. Quebec. France.
Tart topped with butter, fresh cream and sugar.
The dough varies according to origin (Canada: shortcrust pastry).

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Salads

Caprese salad

Salad made of tomato, mozzarella and basil.

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Desserts

Baklava

Speciality of the Balkans, Bulgaria, Greece, North Africa, the Middle East, Turkey…
Dessert made of many layers of filo pastry dough separated with melted butter, or oiled dough layered in which there's a mixture of dried fruit (hazelnuts, walnuts or pistachios), sometimes spices (cloves) finely ground and crushed, which is then dipped in a sweet liquid (lemon and sugar water, orange blossom, honey, rose ...).

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Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

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Desserts

Rhubarb pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

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Game birds

Larded quail

Larded : push bits of bacon or Serrano.

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Cold starters

Salmon pâté

Served cold.

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Sea fish

Provencal style shad

Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.

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Shellfish and Seafood

Scallop carpaccio with black truffle oil

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Cheeses

Alex

Germany. Allgäu.
Semi-hard raw cow's milk cheese and a washed rind with a blend of hand-picked herbs and elder flower.
Ripening : 7 months.

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