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Food and wine pairing ideas

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Meal families

Cold starters

Fish pâté

Served hot.

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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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Sea fish

Fresh anchovies marinated in white wine

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Cheeses

Saint-Jorge Original

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.

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Poultry

Chicken fricassee with cream sauce

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

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Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

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Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

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Poultry

Bordeaux style duck confit

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Cheeses

Pavé correzien

France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.

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Beef

Beef braised in red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

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Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

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