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Food and wine pairing ideas

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Meal families

Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.

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Pizza, Quiche, Tart and Pie

Pumpkin flan

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Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

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Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

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Desserts

Plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Cheeses

Buttermilk blue

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.

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Cold starters

Duck foie gras 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

Sea bass and smoked salmon tartare

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

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Pizza, Quiche, Tart and Pie

Tomato and cheese tart

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Sauces

Winegrower sauce

Vigneronne sauce : red wine reduction with shallots and butter.

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Beef

Beef cheek daube with red wine and braised endives

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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