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Food and wine pairing ideas

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Meal families

Freshwater fish

Trout with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Desserts and Sweet Courses

Plum tart

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Cured Meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

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Desserts and Sweet Courses

Fruit tabbouleh

ruits : citrus fruits, mango and apple sweetened with orange blossom honey.

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Mushrooms, Vegetables, Pasta and Rice

Pasta with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Miscellaneous

Snails cassolette with cream and morel

Cassolette : individual container for presenting a dish.

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Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

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Desserts and Sweet Courses

Frozen cherry soufflé

Served hot.

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Desserts and Sweet Courses

Red berry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Desserts and Sweet Courses

Fruits clafoutis

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Seafish

Pavé of salmon with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.

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Cheeses

Epoisses

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

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Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

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Poultry

Pigeon with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Cheeses

Romans

France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.
Soft-ripened cow's milk cheese with a bloomy rind.

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Main courses

Beef cheek and black truffle hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

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Freshwater fish

Pike-perch with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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