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Food and wine pairing ideas

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Meal families

Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Pork

Peking pork spare ribs

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Cheeses

Mont Saint-Francis

United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.

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Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

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Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

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Sea fish

Sea bass fillets with orange sauce

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

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Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Sauces

Charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

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Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

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Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

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Poultry

Braised duck with mushrooms

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

Bay scallops with beurre blanc sauce

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

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