Le Charitois

Name: Le Charitois
Address: Paris

Don't want to fumble around to determine your ideal pairing? Need to buy a wine in a hurry to match a specific dish? Here is a list of classic pairings with 50 dishes that are among the French favorites. While these pairings work every time, they are by no means to be taken literally. Feel free to try other combinations, near or far. If you are not adventurous, this list is nevertheless a reliable guide.

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FOR THE HURRIED GOURMET

duck breast

magret de canard

Bordeaux, Pécharmant

Pan-seared duck breast fillet, usually served rare or medium-rare with its crispy layer of fat. The meat has a rich and intense flavor, similar to red meat. Often enjoyed sliced, accompanied by sautéed potatoes or a red fruit sauce.

couscous

wines from the Maghreb, Costières-de-Nîmes, Languedoc, Tavel rosé

Iconic dish from North Africa made with steamed wheat semolina, served with a vegetable broth and various meats (lamb, chicken, merguez). The texture is granular and fluffy, with spicy and fragrant flavors. Eaten hot, by mixing semolina, broth, and toppings, often enhanced with harissa.

rib steak

côte de bœuf

Côtes-du-Rhône, Languedoc

Large cut of beef with its bone, grilled or roasted to remain rare in the center. The meat is marbled, juicy, and very flavorful. Ideal for sharing, this dish is traditionally served with fries, grilled vegetables, or a béarnaise sauce.

steak and fries

steak-frites

Beaujolais, Saumur-Champigny, Côtes-de-Bourg

A pan-fried beef steak served with crispy French fries. It's a French brasserie classic, simple and tasty. The meat can be tender or firmer depending on the cut chosen, to be enjoyed with a little mustard or a pepper sauce.

raclette

Savagnin du Jura, Roussette-de-Savoie

Raclette cheese melted at the table and scraped onto boiled potatoes, accompanied by charcuterie and gherkins. It is a rich, creamy, and very convivial dish. Perfect for winter meals, it is eaten hot as soon as the cheese is melted.

grilled salmon fillet

pavé de saumon grillé

Riesling, Chablis

Thick salmon fillet cooked in a pan or grilled, often served with crispy skin. The flesh is pink, fatty, and flakes into melting strips. Delicate and rich flavor, usually served with rice, green vegetables, or a light sauce.

endives with ham

endives au jambon

Pinot Blanc, Bourgogne Aligoté, Anjou Blanc

Braised endives wrapped in a slice of cooked ham, topped with béchamel sauce and gratinated with cheese. The bitterness of the endive contrasts with the creamy sweetness of the sauce and the saltiness of the ham. A comforting and gratinated family dish.

roast chicken

poulet rôti

Bourgogne rouge, Tavel rosé

Whole chicken cooked in the oven until the skin is golden and crispy. The white meat is tender and juicy. A traditional Sunday dish, it is often served with potatoes cooked in the cooking juices.

lasagna bolognese

lasagnes à la bolognaise

Bandol, Patrimonio rouge

Italian pasta dish composed of layers of wide pasta sheets, minced meat and tomato sauce, béchamel, and grated cheese. Everything is baked to obtain a golden and melting gratin. Rich, tasty, and very filling.

spaghetti bolognese

spaghettis à la bolognaise

Côtes-du-Rhône-Villages

Long cylindrical pasta served with a slow-cooked sauce based on minced beef, tomatoes, and aromatics. It is a simple, popular, and hearty dish. Enjoyed hot, twirled around the fork, often sprinkled with Parmesan.

ratatouille

Costières-de-Nîmes, Rosé de Provence, Côtes-du-Rhône

Provençal stew of sun-kissed vegetables: zucchini, eggplant, peppers, tomatoes, and onions simmered in olive oil. Melting texture and fragrant vegetable flavors with herbs from Provence. Can be eaten hot or cold, alone or as an accompaniment to grilled meats.

mussels and fries

moules-frites

Muscadet, Entre-Deux-Mers

Fresh mussels cooked in a broth of white wine, shallots, and parsley, served with fries. The mussels are tender and briny, the fries crispy. A brasserie classic to be eaten with your fingers using an empty shell as tongs.

veal blanquette

blanquette de veau

Mâconnais blanc, Limoux blanc

Veal stew simmered in a creamy white sauce thickened with egg, with carrots, onions, and mushrooms. The meat is very tender and the flavor is mild and creamy. Traditionally served with white rice to spoon the sauce over.

4-hour leg of lamb

gigot d'agneau de 4 heures

Médoc, Côte-Rôtie

Lamb leg cooked very slowly in the oven for several hours until confit. The meat is extremely tender and falls off the spoon ('à la cuillère'). Intense and caramelized flavors, often served with flageolet beans or potatoes.

beef bourguignon

bœuf bourguignon

Bourgogne rouge, Mercurey, Gigondas

Traditional beef stew marinated and cooked for a long time in Burgundy red wine with mushrooms, pearl onions, and bacon bits. The sauce is dark, rich, and winey, the meat tender. A comforting winter dish served with potatoes or pasta.

stuffed tomatoes

tomates farcies

Côtes-du-Rhône-Villages, Côtes-de-Provence rosé

Hollowed-out tomatoes filled with a seasoned sausage meat mixture, then baked. The tomato becomes tender and juicy, infusing the filling with its tangy flavor. A family dish often served with rice cooked in the tomato juices.

pot-au-feu

Chinon, Bourgueil

Beef meat boiled for a long time in a broth with winter vegetables (leeks, carrots, turnips) and a bouquet garni. The broth is clear and fragrant, the meat tender and fibrous. The broth is enjoyed as soup, then the meat and vegetables with mustard and gherkins.

gratin dauphinois

Côtes-du-Rhône blanc, Arbois rouge

Potatoes cut into thin slices and baked in a mixture of cream and milk flavored with garlic. Melting and creamy texture with a golden crust on top. A rich and classic accompaniment to roasted meats.

tartiflette

Savoie blanc, Côtes-du-Rhône blanc

Savoyard gratin made of potatoes, smoked bacon bits, onions, and topped with melted Reblochon cheese. It is a very rich, creamy dish with a powerful cheese flavor. Ideal after a day out in the cold or skiing.

pizza margherita

Côtes-de-Provence rosé, Gigondas

Classic thin-crust pizza topped with tomato sauce, melted mozzarella, and fresh basil leaves. Simple and balanced, it highlights the flavor of the tomato and the creaminess of the cheese. Eaten hot, by hand or with cutlery.

rabbit with mustard

lapin à la moutarde

Chinon, Bourgueil

Rabbit pieces brushed with mustard and gently simmered, often with a little fresh cream. The lean rabbit meat becomes tender and absorbs the creamy, tangy sauce. Usually served with tagliatelle or steamed potatoes.

duck confit

confit de canard

Cahors, Irouléguy

Duck thigh salted then cooked very slowly in its own fat to preserve it. The skin is golden and very crispy, the meat is tender and stringy. A specialty from the Southwest with an intense flavor, often served with potatoes sautéed in duck fat.

End of menu

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