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Food and wine pairing ideas

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Meal families

Poultry

Duck breast with Fougerolles griottines

Griottines : cherries macerated in kirsch liqueur.

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Mushrooms, Vegetables, Pasta and Rice

Asparagus with maltese sauce

Maltese Sauce : hollandaise sauce base flavored with the juice of blood oranges and garnished with blanched orange zest.

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Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

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Pizza, Quiche, Tart and Pie

Onion tart

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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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Appetizers

Garlic bread

Bread with garlic butter.

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Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

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Cooked meats

Lyon style cochonnaille

Pork charcuterie served as a first course.

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Cheeses

Cantal jeune

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

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Veal

Veal medallion with mushrooms

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

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Pork

Grilled marinated pork chop

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

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Shellfish and Seafood

Bay scallop and clams cassolette with curry

Cassolette : individual container for presenting a dish.

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