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Food and wine pairing ideas

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Meal families

Sheep and Goats

Provencal lamb daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

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Cheeses

Moody blue

United States. Wisconsin.
Soft-ripened blue-veined cheese from pasteurized cow's milk with natural rind.

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Desserts

Red fruits in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Sauces

Montpellier butter

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

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