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Food and wine pairing ideas

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Meal families

Desserts

Pear bourdaloue

Pear and frangipane tart sprinkled with crushed macarons.

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Poultry

Chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

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Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

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Shellfish and Seafood

Scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Sheep and Goats

Saddle of lamb with boulangere potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.

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Cheeses

Goat camembert

Soft-ripened cheese made from goat's milk with a bloomy rind.

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Sauces

Maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

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Cheeses

Soumaintrain refined with blackcurrant and blackcurrant liqueur

France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.

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Appetizers

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

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