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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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Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

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Desserts

Fresh fruit soup

(pineapple and peach)

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Cheeses

Goat brie cheese

Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

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Cheeses

Hooligan

United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.

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Main meals

Three cheese fondue

Fondue made with Beaufort, Comté, and Emmental cheeses.

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Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

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Cooked meats

Grilled andouille

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

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Desserts

Panna cotta

Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.

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Poultry

Roasted poultry with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

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Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

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Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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Sheep and Goats

Milk-fed lamb with potato gratin and morels

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

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