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Sea fish
Tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.
Freshwater fish
Trout with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Gratin dauphinois with black truffle
Dish based on scalloped potatoes, garlic and fresh cream.
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Sole fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Saint-Nectaire fermier
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
Desserts
Cassata
Italy. Sicily.
Sponge cake soaked with fruit juice or liqueur and filled with ricotta and chocolate or vanilla cream. Covered with green-colored almond paste icing and candied fruits.
Cheeses
Raw mozzarella
Mozzarella : fresh and stretched-curd cheese made from buffalo milk.
> view pairingsSea fish
Salmon and sea bass ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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