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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

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Cold starters

Lobster paté

Served cold.

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Poultry

Chicken with cream sauce and button mushrooms

Cream sauce : béchamel sauce with cream.

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Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

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Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

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Cheeses

Gaperon

France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.

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Sheep and Goats

Braised leg of lamb

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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Desserts

Quince 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.

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