Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Meal families

Sauces

Turkey mole

Mole : sauce made with peanut, cocoa, chili, sesame, tomato and thickened with corn dough, bread or tortilla (fried and crumbled).

> view pairings

Desserts

Tropézienne

Brioche split in two and filled with a mixture of pastry cream and buttercream and topped with pearl sugar.

> view pairings

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cow's milk cheese with a washed rind with beer (Scotch ale).

> view pairings

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

> view pairings

Cheeses

Kunik

United States. New York.
Triple cream pasteurized goat's and cow’s milk cheese with a white mould rind.

> view pairings

Game animals

Spoon hare with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole (4-8 hours at 160°C) , hollowed and filled then browned before serving.
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

> view pairings

Main meals

Provencal wild boar daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

> view pairings

Cheeses

Petit Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.

> view pairings