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Food and wine pairing ideas

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Meal families

Veal

Veal frikandel

Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

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Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

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Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Main meals

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

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Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

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Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

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Eggs

Eggs mimosa

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

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Salads

Neapolitan style pasta salad

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.

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Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

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Consommé and Soup

Gazpacho

Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.

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Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

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