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Food and wine pairing ideas

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Meal families

Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

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Cheeses

Vintage clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 24 months.

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Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

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Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

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Desserts

Casse-museau

France. Occitania. Tarn. Brassac.
Crispy brioche made with sheep’s milk and a molten heart.

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Freshwater fish

Artic char a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Desserts

Caramel bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

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Cooked meats

Rabbit pâté

Served cold or at room temperature.

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Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Cheeses

Bonchester

United Kingdom. Scotland.
Soft-ripened cow's milk cheese with a bloomy rind.

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Shellfish and Seafood

Poached scallops

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Cooked meats

Figatellu

France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.

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Cold starters

Crab cocktail

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

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Sheep and Goats

Saddle of lamb en croûte

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Mushrooms, Vegetables, Pasta and Rice

Squid ink risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Shellfish and Seafood

Bay scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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