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Food and wine pairing ideas

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Meal families

Cheeses

L’amour de Nuits

France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.

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Poultry

Alsatian roast goose

Stuffed goose serve with sauerkraut.

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Desserts

Trianon

Almond cake covered with a crunchy praline and chocolate mousse.

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Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.

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Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.

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Consommé and Soup

Vichyssoise

Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.

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Mushrooms, Vegetables, Pasta and Rice

Shakshouka

Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usually seasoned with cumin, paprika and harissa.

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Shellfish and Seafood

Fritto misto

Fried seafood and vegetable.

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Main meals

Tielle

France. Occitanie. Hérault. Sète.
Pie garnish with squid, octopus or cuttlefish mixed with spicy tomato sauce.

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Main meals

Reblochonnade

Reblochon grilled in the oven with cold cuts or diced bacon and potatoes.

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Desserts

Fraisier cake

Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.

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Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.

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Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

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Game animals

Marinated venison with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

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