Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cooked meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

> view pairings

Shellfish and Seafood

Sautéed scallops

> view pairings

Cheeses

Glacier blue

United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.

> view pairings

Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.

> view pairings

Shellfish and Seafood

Bouzigues oysters

> view pairings

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with mushrooms

> view pairings

Cold starters

Fish pâté

Served hot.

> view pairings

Desserts

Panna cotta

Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.

> view pairings

Poultry

Duck foie gras with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.

> view pairings

Beef

Beef carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

> view pairings

Offal and tripe

Lamb kidneys and red wine

Kidneys pan-fried in oil and braised in wine.

> view pairings

Cheeses

Extra Mature 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 : 18 months.

> view pairings

Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

> view pairings

Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

> view pairings

Freshwater fish

Pike-perch fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

> view pairings