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Food and wine pairing ideas

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Meal families

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce: cooking juice with Armagnac flambeed, creamed and reduced until thickened.

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Sea fish

Salmon tartar

Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.

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Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce with whipped cream.

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Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

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Shellfish and Seafood

Roasted spiny lobster with sweet spicy butter

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

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Offal and tripe

Tripous

Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.

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Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened and bloomy rind cow's milk cheese dressed with a fern leaf.

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Cheeses

Rocamadour

France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Ripening : 6 days minimum.

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Poultry

Duck foie gras with white grapes

Served hot, warm or cold.

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Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

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Salads

Greek salad

Salad made with capers, cucumber, feta, onion, oregano, olive, green pepper, tomato seasoned with olive oil.

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