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Food and wine pairing ideas

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Meal families

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

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Cheeses

Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.

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Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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Sea fish

Hake with beurre blanc sauce

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

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Sheep and Goats

Mutton navarin

Navarin : stew.

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Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

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Sea fish

Sea bream tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.

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Cooked meats

Amiens duck pâté

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti with goat cheese

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Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

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