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Food and wine pairing ideas

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Meal families

Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

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Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

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Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

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Cheeses

Neufchâtel

France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

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Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

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Main meals

Polish meat pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Filled with minced meat, cabbage, and mushrooms.
Served hot or cold.

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Poultry

Chicken supreme with maitre d’hotel butter

Poultry supreme : all the white meat from the breast and wings of poultry.
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

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Sea fish

Provençal grilled sea bream

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

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Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Desserts

Sticky toffee pudding

United Kingdom.
Sponge cake made with brown sugar and finely chopped dates, topped with caramel (brown sugar).
Served with custard, vanilla ice cream or single cream.

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Main meals

Potjevleesch

France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

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Freshwater fish

Pike-perch with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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