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Food and wine pairing ideas

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Meal families

Sea fish

Sole fillets with meunière sauce

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

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Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

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Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Sea fish

Salmon with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Sea fish

Marinated herring dieppoise

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

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Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

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Poultry

Steamed chicken supreme stuffed with herbs

Poultry supreme : all the white meat from the breast and wings of poultry.

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Desserts

Pecan pie

Dish usually served with whipped cream.

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Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

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Ice cream and sorbets

Tutti-frutti ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Vanilla and strawberry ice cream duo, served with candied fruit and fresh strawberries.

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Desserts

Alsatian-style blueberry tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

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Sea fish

Smoked salmon pancake

Galette : savory crepe.

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