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Food and wine pairing ideas

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Meal families

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

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Pizza, Quiche, Tart and Pie

Pumpkin flan

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Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

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Others

Spring roll

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.

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Ice cream and sorbets

Fruit sorbet

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Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

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Poultry

Duck dodine

Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.

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Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Cheeses

Dirt lover

United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.

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Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Sea fish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Desserts

Eggs in snow with pink pralines

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

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Beef

Bordeaux style grilled rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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