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Food and wine pairing ideas

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Meal families

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.

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Desserts

Croquant

Croquant : almond biscuit.

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Beef

Rib steak with porcini

Rib steak : rib of beef with bone attached.

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Main meals

Chicken couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.

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Others

Croque-madame with bechamel sauce

Bechamel sauce : Butter and flour (roux) made with milk or cream.

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Sea fish

Grilled red mullet with tapenade

Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.

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Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with white mould rind.

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Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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