Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 9 to 12 weeks.

> view pairings

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

> view pairings

Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).

> view pairings

Desserts

Dacquoise

France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.

> view pairings

Desserts

Crémets d’Anjou

Egg white beaten with whipped cream and red berries.

> view pairings

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.

> view pairings

Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

> view pairings

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

> view pairings

Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

> view pairings

Warm starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

> view pairings

Cooked meats

Cold buffet

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

> view pairings

Cheeses

Kachkéis

Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

> view pairings

Shellfish and Seafood

Garlic prawns

> view pairings