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Food and wine pairing ideas

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Meal families

Cooked meats

Young partridge pâté

Served cold or at room temperature.

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Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Cheeses

Morbier

France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.

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Cooked meats

Chorizo

Pork sausage with paprika.

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Shellfish and Seafood

Sautéed scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Poultry

Duck Apicius

Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.

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Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

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Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

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Desserts

Wild strawberries mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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Cooked meats

Trush pâté

Served cold or at room temperature.

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Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Desserts

Chocolate mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Sheep and Goats

Roasted milk-fed lamb

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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