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Food and wine pairing ideas

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Meal families

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

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Salads

Apple and walnut salad

Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.

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Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

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Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

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Shellfish and Seafood

Whelks

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Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

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Desserts

Raspberry zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Sauces

Spiny lobster butter

Spiny lobster meat with butter.

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Desserts

Orange givrée

Orange sorbet served in an orange.

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Shellfish and Seafood

Scallops skewers

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