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Food and wine pairing ideas

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Meal families

Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

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Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

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Shellfish and Seafood

Bay scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.

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Desserts

Zimtsterne

France. Grand Est. Alsace.
Soft almond biscuit.

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Poultry

Spatchcocked chicken with garlic and rosemary

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Cheeses

Moody blue

United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.

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Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

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Pizza, Quiche, Tart and Pie

Livarot cheese tart

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Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Shellfish and Seafood

Crayfish gratin with curry sauce

Curry sauce : velouté curry and cream.

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Desserts

Raspberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Beef

Piece of beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Cheeses

Neufchâtel

France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

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Veal

Roman-style saltimbocca

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.

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