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Food and wine pairing ideas

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Meal families

Desserts

Lyon bugnes

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Regional donut variety.

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Pork

Saucisse de Morteau

France. Franche-Comté.
Smoked sausage.

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Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

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Desserts

Pineapple trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

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Sea fish

John Dory and turbot with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

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Sheep and Goats

Rack of lamb persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

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Pork

Marinated pork skewers

Marinated tenderloin of pork with garlic, oregano, paprika and salt.

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Beef

Chateaubriand Vert-pré

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress

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Sauces

Normandy sauce

Bechamel with added fresh cream.

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Cheeses

Comté fruité

France. Franche-Comté.
Hard cow's milk cheese.

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Sheep and Goats

Noisette of lamb with sweet spices

Noisette : small round piece of lean meat.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

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Sea fish

Monkfish blanquette with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

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Eggs

Cheese omelette with ham

Omelette with grated cheese and ham.

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