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Food and wine pairing ideas

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Meal families

Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.

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Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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Miscellaneous

Frog legs with garlic butter

Garlic butter : butter with garlic.

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Cured Meats

Wild boar pâté

Served cold or at room temperature.

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Cheeses

Kunik

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.

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Desserts and Sweet Courses

Orange givrée

Orange sorbet served in an orange.

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Shellfish and Seafood

Bay scallops with a lemon sauce

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

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Cured Meats

Andouillette with red wine

Andouillette cooked with red wine and deglazed with cream.

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Salads

Langoustines salad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Main courses

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

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Main courses

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

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Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Cheeses

Boerenkaas

Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.

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Desserts and Sweet Courses

Coconut flan

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Cured Meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

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Cheeses

Ashbrook

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 3 months.

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