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Food and wine pairing ideas

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Meal families

Beef

Charolais beef pavé with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Pork

Ham with wine lees

France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.

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Desserts

Oreillettes

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

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Cold starters

Spiny lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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Main meals

Poutine

Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.

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Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

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Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

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Poultry

Chicken supreme with black truffle slices

Poultry supreme : all the white meat from the breast and wings of poultry.

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Desserts

Peach marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

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Mushrooms, Vegetables, Pasta and Rice

Mushroom risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Sea fish

Provençal sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

Danish blue

Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.

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Pork

Pig’s trotters pâté

Served cold or at room temperature.

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