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Food and wine pairing ideas

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Meal families

Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.

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Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

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Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Consommé and Soup

Chowder

France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or on slices of bread (toasted or not).

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

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Poultry

Pigeon wings with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Sheep and Goats

Leg of lamb with forty cloves of garlic

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

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Desserts

Financier

Rectangular cake made with butter, almond powder, and egg whites.

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Main meals

Chicken tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

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Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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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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Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

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Cheeses

L’amour de Nuits

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.

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Desserts

Walnut succès cake

Macaron filled with walnut cream.

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Sea fish

Salmon tartare with herb vinaigrette

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

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