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Food and wine pairing ideas

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Meal families

Cheeses

Kunik

United States. New York.
Triple cream pasteurized goat's and cow’s milk cheese with a white mould rind.

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Cold starters

Crab cocktail

Crab salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

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Cheeses

Dorset

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.

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Mushrooms, Vegetables, Pasta and Rice

French fries

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Beef

Rump steak with sauce poivrade

Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.

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Cheeses

Asiago d’allevo

Italy. Trentino-Alto Adige.
Hard, cow's milk cheese.

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Cheeses

Toucy

France. Burgundy. Auxerrois.
Soft goat's milk cheese with a natural rind.

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Cheeses

Fromage de Herve

Belgium. Limburger.
Soft-ripened cow's milk cheese with a washed rind.

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Poultry

Fattened chicken in demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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Cheeses

Yorkshire Wensleydale

United Kingdom. Wales.
Pasteurized cow's and ewes milk cheese with a white hard pressed paste.

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Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

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Cheeses

Wabash Cannonball

United States. Indiana.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 7 to 10 days.

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Sheep and Goats

Leg of lamb with provencal herbs

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

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Pizza, Quiche, Tart and Pie

Hawaiian pizza

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Sheep and Goats

Noisette of lamb with garlic cream

Noisette : small round piece of lean meat.

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Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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