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Food and wine pairing ideas

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Meal families

Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Cooked meats

Pork pâté

Served cold.

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Shellfish and Seafood

Sautéed scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Cold starters

Crab pâté

Served cold.

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Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

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Veal

Provençal veal paupiettes

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Beef

Beef carpaccio with Parmesan cheese

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Main meals

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

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Ice cream and sorbets

Apricot ice cream

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Sea fish

Roasted cod fillets with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Cheeses

Cabot Clothbound Cheddar

United States. Vermont.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 9 to 14 months.

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Cooked meats

Hare pâté

Served cold or at room temperature.

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Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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