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Food and wine pairing ideas

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Meal families

Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

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Main meals

Smoked sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

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Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

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Veal

Veal stew Marengo

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

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Shellfish and Seafood

Bay scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Cheeses

Clothbound Cheddar

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 7 months minimum.

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Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

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Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

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Shellfish and Seafood

Scallops gratin

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Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Cooked meats

Andouillette de Cambrai

Andouillette with veal ruffle.

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Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

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Sheep and Goats

Grilled saddle of lamb

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

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