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Food and wine pairing ideas

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Meal families

Cooked meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

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Cheeses

L’Amuse Signature Gouda

Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.

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Cooked meats

Smoked ham and potato rösti

Rösti : potato pancake.

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Desserts

Praline bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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Desserts

Imbrucciata

France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.

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Cheeses

Taupinière du Poitou

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.

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Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese

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Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

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Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

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Main meals

Pad thai

Thailand.
Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.
Served with a sweet lime-based sauce.

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Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

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Cheeses

Pecorino sardo maturo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.

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Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

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