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Food and wine pairing ideas

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Meal families

Desserts

Frozen zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

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Sea fish

Cold salmon mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

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Cooked meats

Lonzu

France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.

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Desserts

Chocolate dome cake

Dark chocolate dome filled with chocolate mousse.

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Sheep and Goats

Roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Desserts

Mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

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Desserts

Bananas Foster

Flambéed bananas with vanilla ice cream and a sauce made of butter, brown sugar, cinnamon, dark rum, and banana liqueur.

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Desserts

Caramel mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

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Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

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Sheep and Goats

Roast Pauillac lamb with new garlic

Lamb under 11 weeks and between 11 and 15 kilos.

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Cooked meats

Andouillette with shallots

Andouillette cooked with dry white wine, butter, and shallots.
Served hot.

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Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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