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Food and wine pairing ideas

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Meal families

Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

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Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.

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Desserts and Sweet Courses

Walnut ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Sheep and Goats

Knuckle of lamb confit with rosemary honey

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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Pork

Braised jambonneau

Jambonneau : small ham or boneless shank.
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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Pizza, Quiche, Tart, Pie

Neapolitan pizza

Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.

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Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

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Cheeses

Savaron

France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.

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Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

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Feathered game

Young partridge in parchment

Young Partridge : under 8 months old.

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Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

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Cheeses

Estrella La Peral

Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.

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Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

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Poultry

Squab salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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