The 10 Best Beer and French Food Pairings You Should Try

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France is famous for its exquisite gastronomy and although it is primarily known for wine production, beer has also been a popular beverage in the country for centuries.

From Belgian Ales to German Lagers, European beer culture has been a major influence on the variety of styles produced in France today.

How to Pair Beer with French Food?

The key to a great beer and French food pairing is the harmonization of flavors and textures that complement and/or enhance each other.

Beers should be chosen to balance and improve the flavor of the dishes, not to overpower or overshadow them.

It is important to select a beer that highlights the intensity of flavors and the texture of the food in order to achieve the perfect gastronomic experience, whether it is a starter, a main course, cheeses, or desserts.

In this article, we present some beer and French food pairing recommendations that can help you take your meals and dinners to the next level.

The suggestions will include a variety of beer styles suited to different types of French dishes.

We also include information about the flavors and notes of each beer so you can understand how they complement the flavors of French cuisine.

Beer and French Food Pairings

1. Niçoise Salad with Saison Beer

The Niçoise salad originates from the city of Nice and is made on a bed of lettuce with tomatoes, tuna, olives, hard-boiled eggs, green beans, and anchovies, dressed with a beer mustard vinaigrette.

To pair a Niçoise salad, we recommend a Saison-style beer with spicy and fruity flavors, ideal for complementing the fresh aromas and flavors of the salad’s ingredients.

2. French Onion Soup with Brown Ale

French onion soup is a warm and comforting dish made with caramelized onions, beef broth, white wine, and sometimes brandy, served in an oven-safe bowl with a slice of toasted bread and melted gratinéed cheese on top.

To pair a French onion soup, we recommend a Brown Ale with nutty and caramel flavors that complement the sweetness and soft texture of the caramelized onion.

3. Coq au Vin with Belgian Dubbel

Coq au Vin is a stew made with chicken, bacon, mushrooms, onion, garlic, and red wine, slow-cooked for several hours to create a concentrated and flavorful sauce.

To accompany a Coq au Vin, we recommend a Belgian Dubbel with notes of toasted malt and caramel that complement the deep flavors of the chicken stew.

4. Cassoulet with English Porter

Cassoulet is a traditional stew consisting of a mix of white beans, pork, sausages, and sometimes duck or lamb, slow-cooked for several hours to create a tender and flavorful texture.

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To pair a Cassoulet, we recommend an English Porter with notes of chocolate and coffee that complement the bold and smoky flavors of the pork stew.

5. Ratatouille with Witbier

Ratatouille is a stew made with vegetables such as eggplant, zucchini, peppers, tomatoes, and onions, slow-cooked with Provençal herbs until soft and flavorful.

To pair a Ratatouille, we recommend a Belgian Witbier, light and refreshing, with notes of orange and coriander that complement the fresh flavors of the vegetables.

6. Camembert with Belgian Tripel

Camembert is a soft, creamy cheese made from cow’s milk with an earthy flavor, notes of mushroom, and a strong, unmistakable aroma.

To pair Camembert cheese, we recommend a Belgian Tripel with a sweet, spiced, and fruity flavor that complements the earthy taste of the cheese.

7. Roquefort with Imperial Stout

Roquefort is a blue cheese made from sheep’s milk, recognized for its soft and creamy texture, distinctive blue veins, and a strong, salty flavor.

To pair Roquefort cheese, we recommend an Imperial Stout with a strong and bitter flavor that complements the complex intensity of the blue cheese.

8. Tarte Tatin with Belgian Strong Dark Ale

Tarte Tatin is a dessert made with caramelized apples and puff pastry cooked in butter and sugar until golden and crisp.

To pair a Tarte Tatin, we recommend a Belgian Strong Dark Ale with toasted malt and caramel flavors that complement the sweetness of the caramelized apples.

9. Crème Brûlée with Belgian Dubbel

Crème Brûlée is a classic cream dessert made with egg yolks, cream, sugar, and vanilla extract, with a smooth, silky texture crowned with caramelized, crunchy sugar just before serving.

To pair a Crème Brûlée, we recommend a Belgian Dubbel with toasted malt and caramel flavors that complement the sweetness and crunch of the dessert.

10. Quiche Lorraine with Amber Ale

A Quiche Lorraine is a savory tart originating from the Lorraine region of France, made with a shortcrust pastry base filled with beaten eggs, fresh cream, smoked bacon, and Gruyère cheese.

To pair a Quiche Lorraine, we recommend an Amber Ale with balanced sweet and bitter flavors, notes of caramel, and a medium body that complement the salty and smoky flavors of the bacon and cheese.

Conclusions

In summary, beer is a versatile and delicious beverage that can perfectly complement a wide range of French cuisine dishes.

By choosing the right beer to accompany your dishes, you can enhance the gastronomic experience and take your meals and dinners to the next level.

These are just some of the beer and French food pairing recommendations, but there are many other possible combinations — and the important thing is to experiment to find the perfect pairings that suit your personal tastes and preferences.