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Food and wine pairing ideas

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Meal families

Desserts

Cherry gratin with zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Shellfish and Seafood

Shellfish

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Appetizers

Pistade de piste

France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

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Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

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Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

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Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.

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Cheeses

Kachkéis

Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

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Mushrooms, Vegetables, Pasta and Rice

Artichokes mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Main meals

Pike-perch matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

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Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Cheeses

Foxglove

United States. Indiana.
Double cream soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 1 to 3 months.

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Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

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Desserts

Pineapple miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

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Desserts

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

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Pork

Ham with wine lees

France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.

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Sea fish

Grilled sea bass fillets with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

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