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Food and wine pairing ideas

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Meal families

Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

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Desserts

Strawberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Sheep and Goats

Spit-roasted leg of lamb with tarragon

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

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Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

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Pizza, Quiche, Tart and Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

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Rabbit

Saddle of rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Shellfish and Seafood

Ginger prawn

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Shellfish and Seafood

Lobster with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

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Desserts

Apple cobbler

United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.

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Mushrooms, Vegetables, Pasta and Rice

Bay scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

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Cheeses

L’Explorateur

France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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