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Food and wine pairing ideas

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Meal families

Cheeses

Reblochon fermier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Green label).
Made from milk sourcing from a single herd of cows.

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Poultry

Duck foie gras

Served cold.

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Poultry

Green curry chicken

Thailand.
Green curry : complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

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Cooked meats

Goose paté with goose foie gras

Served cold or at room temperature.

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Sheep and Goats

Roasted saddle of lamb with thyme

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

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Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

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Sheep and Goats

Roasted leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Sea fish

Sole fillets with meunière sauce

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

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Pizza, Quiche, Tart and Pie

Roquefort croustade

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Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.

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Sauces

Mole chicken

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

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Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

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