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Food and wine pairing ideas

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Meal families

Others

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).

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Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelles

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Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

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Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

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Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Shellfish and Seafood

Scallops in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

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Cooked meats

Rillons

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.

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Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with porcini mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

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Sea fish

Wing with beurre noisette

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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Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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Pork

Pork filet mignon with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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