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Food and wine pairing ideas

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Meal families

Poultry

Duck daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

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Shellfish and Seafood

Scallops with melted butter and parsley

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

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Others

Shrimp rolls

Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.

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Desserts

Cofee merveilleux

Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.

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Cheeses

Saint-Winoc

France. Nord. Pas de Calais.
Soft-ripened raw whole cow's milk cheese with a blond beer-washed rind.
Ripening : 5 to 6 weeks.

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Pizza, Quiche, Tart and Pie

Pizza pescatore

Pizza prepared with mussels and squid.

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Cheeses

Pont-l’Evêque

France. Normandy.
Soft cow's milk cheese, square-shaped with a beige or orange rind.

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Beef

Grilled rib steak with spring vegetables and herb butter

Rib steak : rib of beef with bone attached.
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

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Desserts

Apricot and almond pastilla

Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.

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Shellfish and Seafood

Lobster Thermidor

Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.

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Desserts

Frangipane tart

Frangipane: almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.

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Sea fish

Kazunoko

Japan.
Herring roe salted or dried.

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