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Food and wine pairing ideas

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Meal families

Salads

Frisée salad with lardons and poached eggs

Frisée salad with bacon, a poached egg, and vinaigrette.

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Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

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Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

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Sea fish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

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Cold starters

Sardine paté

Served cold.

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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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Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Game birds

Stuffed quail

Prefer a pairing based on the stuffing.

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Beef

Braised beef with carrots

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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Sea fish

Sole fillets with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Others

Green curry

Thailand.
Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

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