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Food and wine pairing ideas

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Meal families

Cheeses

Bonchester

United Kingdom. Scotland.
Soft-ripened cow's milk cheese with a bloomy rind.

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Sea fish

Sole bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

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Shellfish and Seafood

Crayfish tails

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Sheep and Goats

Roasted saddle of lamb with garlic and thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.
Ripening : 12 to 24 months.

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Cheeses

L’Explorateur

France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Pork

Jambonneau confit

Jambonneau : small ham or boneless shank.

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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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Sheep and Goats

Milk-fed lamb with potato gratin and morels

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

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Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Cheeses

Alex

Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.

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Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Main meals

Tielle

France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

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Pork

Salt pork

Salt-cured pork.

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Freshwater fish

Trout tartare

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

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Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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