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Food and wine pairing ideas

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Meal families

Sheep and Goats

Leg of lamb with Sarlat style potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Desserts

Hazelnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Mushrooms, Vegetables, Pasta and Rice

Squid ink risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

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Warm starters

Spinach and ricotta tart

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Veal

Veal medallion with porcini mushrooms and potatoes

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Salads

Crudite salad

Do not serve fine wine.

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Sea fish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Beef

Beef daube with black olives

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

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Sea fish

Grilled sea bream with fennel with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…

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Sheep and Goats

Roast saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Sauces

Bagna cauda

A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

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Shellfish and Seafood

Mussels in cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Langoustines a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Rabbit

Rabbit cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Cheeses

Tête de moine Classic

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.

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