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Food and wine pairing ideas

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Meal families

Sheep and Goats

Leg of lamb whith thyme

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

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Sheep and Goats

Spicy lamb with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

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Main meals

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

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Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

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Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.

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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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Cheeses

Rembrandt extra aged Gouda

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Ripening : 12 months.

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Desserts

Pineapple miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

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Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Cooked meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.

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Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

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