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Food and wine pairing ideas

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Meal families

Freshwater fish

Artic char with cream sauce

Cream sauce : Bechamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

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

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Desserts

Strawberry pavlova

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

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Main meals

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

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Desserts

Whippet cookie

Biscuit base topped with marshmallow-like filling and then coated in a hard shell of pure chocolate.
Sometimes there's a fruit jelly between the marshmallow and the biscuit.

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Pizza, Quiche, Tart and Pie

Quiche

Pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

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Cheeses

Mont d’or

France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.

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Mushrooms, Vegetables, Pasta and Rice

Masoor dal

India.
Spicy soup, stew or sauce made from lentils.

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Shellfish and Seafood

Cockles mariniere

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

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Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Semi-hard cow's milk cheese.

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Eggs

Aumale scrambled eggs

Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.

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Shellfish and Seafood

Bay scallop with melted butter and parsley

Parsley sauce: parsley, lemon juice and olive oil or butter.

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Pork

Pork filet mignon with Maroilles sauce

Sauce made of Maroilles and white wine.

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Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

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