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Food and wine pairing ideas

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Meal families

Sauces

Ravigote sauce

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.

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Shellfish and Seafood

Scallops persillade

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

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Salads

Olivier salad

Salad of diced vegetables (boiled potato, carrot, pickles, peas...) and other food (egg, diced ham, chicken…) and dressed with mayonnaise.

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Cold starters

Chicken meatloaf stuffed with crayfish

Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.

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Shellfish and Seafood

Shrimp gratin

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Pizza, Quiche, Tart and Pie

Apicius pie

Pie stuffed with chicken, honey and spices.

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Offal and tripe

Lamb kidneys with mustard

Mustard sauce : hollandaise sauce with mustard.

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Warm starters

Seafood vol-au-vent

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).

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Cheeses

Chavroux

Industrial soft cheese made from pasteurized goat's milk.

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Offal and tripe

Venetian calf’s liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

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Consommé and Soup

Tom yum soup

Laos. Thailand.
Thai salad containing different spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, peppers, fish sauce in the form of a soup.

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Pork

Pork filet mignon with Maroilles sauce

Sauce made of Maroilles and white wine.

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Cheeses

Roquefort

France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.

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Sauces

Horseradish sauce

Velouté with grated horseradish.

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Desserts

Opera

Pastry with Joconde cake, coffee buttercream and chocolate ganache.

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