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Food and wine pairing ideas

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Meal families

Salads

Mesclun

Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

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Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

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Cooked meats

Lark pâté

Served cold or at room temperature.

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Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

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Sheep and Goats

Roasted leg of lamb and spring garnish

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…

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Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

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Cooked meats

Country style terrine and onion confit

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

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Cheeses

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.

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Others

Croque-monsieur

Grilled ham and cheese sandwich.

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Cooked meats

Rustic food buffet

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

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Shellfish and Seafood

Provençal scallops

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

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Sauces

Black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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