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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Desserts

Streusel cake

Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.

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Cheeses

Monsieur-Fromage

France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

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Cold starters

Guinea-fowl pâté

Served cold.

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Mushrooms, Vegetables, Pasta and Rice

Shrimp risotto

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

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Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

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Warm starters

Cheese soufflé

Served hot.

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Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

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Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.

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Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

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Desserts

Caramelized pear mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Desserts

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

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Cold starters

Raw vegetables

Do not serve fine wine.

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