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Food and wine pairing ideas

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Meal families

Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.

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Cheeses

Saint-Winoc

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.

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Cheeses

Dubliner

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.

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Cold starters

Fresh sea urchin

Eaten raw with lemon.

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Desserts and Sweet Courses

Strawberry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

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Cured Meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Offal and tripe

Sautéed veal kidney with vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Beef

Bordeaux style sautéed rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

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Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Pizza, Quiche, Tart, Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

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Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

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Sauces

Caper sauce

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

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Pizza, Quiche, Tart, Pie

Fougasse with Gruyère and bacon

Shortcrust filling with eggs and cream mixed with bacon.

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