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Food and wine pairing ideas

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Meal families

Desserts and Sweet Courses

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

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Beef

Roasted rib steak with hot andalouse sauce

Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.

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Poultry

Chicken confit

Generally eaten hot.

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Cured Meats

Rustic food buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Appetizers and Amuse-bouches

Prawn croquettes

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Cheeses

Bleu du Vercors-Sassenage

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.

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Veal

Veal chop with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

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Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

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Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.

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Cheeses

Mascarpone

Italy. Lombardy. Lodi.
Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.

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Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

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Main courses

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.

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