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Food and wine pairing ideas

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Meal families

Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Desserts

Peach Melba

Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.

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Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

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Sea fish

Sea bass tartare with seaweed

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Desserts

Peach 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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Sea fish

Sea bass and salmon tartare with sorrel sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Others

Yakitori

Skewers made with beef, mushrooms, chicken wings and quail eggs, cheese-stuffed pork, chicken, etc., served with salt or teriyaki sauce.

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Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Sea fish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

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Beef

Fleischschnacka

France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.

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Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Desserts

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.

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Desserts

Devil’s food cake

Chocolate layer cake filled with chocolate cream and covered with chocolate icing.

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Poultry

Fattened chicken en demi-deuil

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

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Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.

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Sea fish

John Dory with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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