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Food and wine pairing ideas

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Meal families

Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

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Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Pizza, Quiche, Tart and Pie

Quail pie

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Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

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Warm starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

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Poultry

Duckling with turnips

Duckling : young duck.

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Cold starters

Marinated fish paté

Served cold.

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Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

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Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

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Cooked meats

Trush pâté

Served cold or at room temperature.

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Cheeses

Le Gruyère

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.
Pasta with bolognese sauce.

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Poultry

Duck aiguillette with white grapes

Aiguillette : thin slice cut lengthwise from a poultry breast.

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