Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.

> view all pairings

Desserts and Sweet Courses

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Seven-vegetable couscous with herb broth

Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.

> view all pairings

Cheeses

Yorkshire Wensleydale

United Kingdom. North Yorkshire. Wensleydale.
Pressed and uncooked cheese made from pasteurized sheep's and cow's milk, white in color.

> view all pairings

Main courses

Lamb tajine

Tajine : stew of vegetables, fish or meat.

> view all pairings

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.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Bay scallop risotto

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

> view all pairings

Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

> view all pairings

Cheeses

St Gall Extra mature

Ireland. Cork.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : over 3 months.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.

> view all pairings

Cheeses

Pecorino sardo

Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.

> view all pairings

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

> view all pairings