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Food and wine pairing ideas

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Meal families

Sheep and Goats

Roasted milk fed lamb with savory

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.

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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.

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Beef

Charolais fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

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Desserts

Chocolate ganache

Mixture of fresh cream and chocolate.

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Poultry

Souvarov chicken

Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.

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Shellfish and Seafood

Lobster stew turban and spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

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Desserts

Strawberries and cream with Grand-Marnier

Chantilly cream : whipped cream with sugar.

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Cooked meats

Rillettes de Tours

France. Touraine.
Charcuterie dish with shredded meat cooked for a long time over low heat in fat and seasoned with salt, pepper, spices and Vouvray wine.

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Sea fish

Grilled sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

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Cheeses

Palet de Bourgogne

France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.

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Sheep and Goats

Lamb with tapenade

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

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Desserts

Pineapple and coconut crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

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Cheeses

Maasdam

Netherlands.
Semi-hard cow's pasteurized milk cheese wrapped in wax.
Ripening : 1 to 3 months.

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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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