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Food and wine pairing ideas

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Meal families

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

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Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

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Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

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Shellfish and Seafood

Sautéed scallops

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Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Pork

Pork filet mignon with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

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Salads

Waldorf salad

Julienned apple and celery salad with walnuts and a mayonnaise dressing.

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Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

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Cheeses

Mont d’or

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.

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Others

Frog legs provençal

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

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Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

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Desserts

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

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Pizza, Quiche, Tart and Pie

Maroilles cheese tart

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