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Food and wine pairing ideas

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Meal families

Cheeses

Taleggio

Italy. Lombardy.
Soft-ripened cheese made from raw cow's milk cheese with a pink-orange colored washed-rind.
Ripening : 25 to 40 days.

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Desserts

Caramelized pear mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Cheeses

Gorgonzola piccante

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : 3 months minimum.

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Main meals

Carbonade flamande

Beef, horse or pork stew with onions cooked with beer.

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Cold starters

Confit tomatoes

French cooking technique where tomatoes are slow-cooked at low temperature in olive oil with herbs (often garlic, thyme, and sometimes sugar) to concentrate the flavors.
Used as a garnish in Mediterranean cuisine.

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Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Desserts

Walnut mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

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Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.

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Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

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Beef

Braised beef cheek with mashed potato

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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Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.

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Main meals

Tielle

France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

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