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Food and wine pairing ideas

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Meal families

Fruits

Cherries and mascarpone

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

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Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

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Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Cheeses

Hopelessly Bleu

United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.

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Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.

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Cheeses

Roncal

Spain. Navarre.
Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.
Ripening : 4 months minimum.

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Poultry

Roasted duckling with figs

Duckling : female duck.

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Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

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Cheeses

Le Gruyère

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.

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Sheep and Goats

Milk-fed lamb with herbes de Provence

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

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Desserts

Pineapple boat

Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.

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Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

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Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

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Desserts

Caramelized apple

Apple coated with a soft cream caramel and held at the end of a stick.

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