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Food and wine pairing ideas

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Meal families

Appetizers

Gougères with Comté

Gougères stuffed with Comté cheese.

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Sheep and Goats

Milk-fed lamb with garlic cloves

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

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Sea fish

Grilled red mullet with tapenade and mashed potato with olive oil

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Cheeses

Ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Shellfish and Seafood

Marinated scallops in olive oil and lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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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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Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

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Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

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Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.

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