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Food and wine pairing ideas

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Meal families

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

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Veal

Roast milk-fed veal with Saint George’s mushrooms

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

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Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

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Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

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Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

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Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

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Cheeses

Chaumes

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

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Cheeses

Pecorino sardo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.

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Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Cheeses

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

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Cooked meats

Pheasant pâté

Served cold or at room temperature.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelles

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Desserts

Dacquoise

France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.

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