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Food and wine pairing ideas

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Meal families

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

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Veal

Braised cushion of veal

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

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Beef

Roasted beef with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Mushrooms, Vegetables, Pasta and Rice

Dauphine potatoes

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Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

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Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

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Offal and tripe

Braised veal sweetbreads with morels

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Sea fish

Wing with beurre noisette

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Salads

Vegetable salad with toro and anchovies

Toro : tuna taken from the belly.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed peppers

Prefer a pairing based on the stuffing.

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Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

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Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

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Cheeses

Appenzeller Surchoix

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.

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Shellfish and Seafood

Garlic shrimp scampi

Scampi : langoustine without head.

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Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

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Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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