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Food and wine pairing ideas

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Meal families

Sea fish

Sole with beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Pizza, Quiche, Tart and Pie

Green asparagus quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

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Cheeses

Jeffs’ Select Gouda

United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.

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Cheeses

Nicasio square

United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

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Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

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Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Mushrooms, Vegetables, Pasta and Rice

Pasta and clams

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Sauces

Maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

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Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

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Desserts

Apricot charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

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Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

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Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.

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