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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Steamed zucchini

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Sea fish

Salt-crusted sea bass with beurre blanc sauce

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

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Main meals

Sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

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Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

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Desserts

Vacherin

Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

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Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

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Main meals

Tartiflette with Munster

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

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Desserts

Apple cinnamon turban

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

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Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

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Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.

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Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

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Sheep and Goats

Leg of lamb confit with sweet garlic

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

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Sea fish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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Cheeses

Cremont

United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.

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Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

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Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

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Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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