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Food and wine pairing ideas

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Meal families

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

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Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

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Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

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Veal

Veal grenadine with morels

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

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Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

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Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

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Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

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Desserts

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

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Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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