Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Sea fish

Provençal red sea bream

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

> view pairings

Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

> view pairings

Desserts

Tiramisu

Italy. Veneto.
A specialty made of Italian biscuits (Savoiardi) layered and soaked in coffee, with a mixture of whipped eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means "Pull me up" (towards gastronomic bliss).

> view pairings

Pizza, Quiche, Tart and Pie

Young wild boar pie

> view pairings

Sheep and Goats

Lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

> view pairings

Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.

> view pairings

Shellfish and Seafood

Seafood skewers

> view pairings

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

> view pairings

Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.

> view pairings

Desserts

Pineapple carpaccio

Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.

> view pairings

Eggs

Scotch eggs

United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.

> view pairings

Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…

> view pairings

Sauces

Matelote sauce

Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.

> view pairings

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

> view pairings

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

> view pairings

Sea fish

Roasted salmon with beurre blanc sauce

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

> view pairings