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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Roasted oysters

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Desserts

Pithivier

Cake made with almond cream and puff pastry.

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Main meals

Tartiflette with Mont d’or

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

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Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti with shellfish

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Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

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Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

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Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

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Poultry

Supreme of guinea-fowl

Poultry supreme : all the white meat from the breast and wings of poultry.

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Sheep and Goats

Roast knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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Sauces

Anchovy sauce

Anchovy sauce : anchovy and herb sauce with shallot and oil.

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Cheeses

Winnimere

United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

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Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

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Desserts

Cherry 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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Ice cream and sorbets

Lemon sorbet

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Poultry

Chicken with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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