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Food and wine pairing ideas

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Meal families

Cheeses

Pleasant ridge reserve

United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 7 to 14 months.

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Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

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Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

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Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

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Desserts

Peach bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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Cheeses

Bohemian blue

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.

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Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

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Eggs

Eggs mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Poultry

Peking duck with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Cooked meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

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