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Food and wine pairing ideas

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Meal families

Desserts and Sweet Courses

Mango yule log

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Desserts and Sweet Courses

Grand Marnier soufflé

Served hot.

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Beef

Beef braised in red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Veal

Roasted provençal rack of veal

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

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Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

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Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.

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Mushrooms, Vegetables, Pasta and Rice

Lasagna with cream and morel mushrooms

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Cheeses

Mature Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.

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Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Poultry

Braised duck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Desserts and Sweet Courses

Strawberry soup

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Desserts and Sweet Courses

Douillon à la pomme

France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

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Shellfish and Seafood

Sweet and sour sauce shrimp

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Seafish

Sea bass with beurre blanc sauce, with shallots and fennel

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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