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Food and wine pairing ideas

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Meal families

Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

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Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Game animals

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Mushrooms, Vegetables, Pasta and Rice

Cumin-spiced roasted carrots

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Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

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Cheeses

Cambozola

Germany. Allgäu.
Double cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.

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Sheep and Goats

Milk-fed lamb with garlic cloves

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Cold starters

Black radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

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Shellfish and Seafood

Scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

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Cooked meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).

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