Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Freshwater fish

Fish quenelles with Nantua sauce

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

> view pairings

Cooked meats

Hare a la royale pâté

A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.

> view pairings

Sheep and Goats

Saddle of lamb and spring garnish

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…

> view pairings

Desserts

Cherry and pistachio crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

> view pairings

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

> view pairings

Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

> view pairings

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

> view pairings

Shellfish and Seafood

Grilled crab

> view pairings

Cold starters

Red mullet paté

Served cold.

> view pairings

Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

> view pairings

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

> view pairings

Beef

Bordeaux style grilled entrecote

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

> view pairings