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Food and wine pairing ideas

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Meal families

Poultry

Duck breast with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

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Cheeses

Bonchester

United Kingdom. Scotland.
Soft-ripened cow's milk cheese with a bloomy rind.

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Sheep and Goats

Leg of lamb with forty cloves of garlic

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

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Cheeses

Sawtooth

United States. Washington.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : 60 to 75 days.

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Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

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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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Salads

Apple and walnut salad

Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.

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Cooked meats

Andouille sausage

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

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Sheep and Goats

Saddle of lamb with pomegranate

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

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Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

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Cheeses

Shepherd’s delight

United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

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Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

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Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

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Desserts

Condé pear

Vanilla rice pudding cake topped with pears in syrup.

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