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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

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Others

Almas caviar

Caviar from Iran.

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Cheeses

Oka ashed

Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

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Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

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Shellfish and Seafood

Bay scallop carpaccio with duck foie gras

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

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Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

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Poultry

Fattened chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

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