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Food and wine pairing ideas

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Meal families

Desserts

Sablé

Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

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Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

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Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

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Mushrooms, Vegetables, Pasta and Rice

Hearts of palm salad

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Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

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Main meals

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

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Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

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Cold starters

Fish and vegetable pâté

Served cold.

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Cooked meats

Goose paté with goose foie gras

Served cold or at room temperature.

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Sea fish

Turbot with beurre blanc sauce

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

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Cheeses

Chavroux

Fresh cheese made from pasteurized goat’s milk.

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Sheep and Goats

Roasted leg of lamb with flageolets beans

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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