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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

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Cheeses

Kachkéis

Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

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Cooked meats

Amiens duck pâté

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

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Pizza, Quiche, Tart and Pie

Tuna pizza

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Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

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Freshwater fish

Pike and leek purée with beurre blanc sauce

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

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Desserts

Blueberry pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and blueberry.
Served hot or cold.

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Desserts

Twelfth night cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

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Cooked meats

Hare pâté with mushrooms

Served cold or at room temperature.

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Cold starters

Tuna tataki with sesame

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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Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

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Cheeses

Ash-ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

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Shellfish and Seafood

Crayfish gratin with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Beef

Beef tenderloin with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Sheep and Goats

Braised leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

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Desserts

Thin apple tart

Thin tart : on puff pastry.

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