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Meal families
Shellfish and Seafood
Bay scallop ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsPork
Diots with red wine
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsGame birds
Young partridge with porcini mushrooms
Young Partridge : under 8 months old.
> view pairingsPoultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
> view pairingsCooked meats
Poultry paté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Desserts
Apple crumble with spices
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.
> view pairingsShellfish and Seafood
Oysters Rockefeller
Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.
> view pairingsCheeses
Reblochon laitier
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).
Game animals
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view pairingsSheep and Goats
Lamb noisette with herbs
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsSea fish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.
Cheeses
Roncal
Spain. Navarre.
Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.
Ripening : 4 months minimum.
Cold starters
Tuna tataki with sesame
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
> view pairingsSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.


