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Food and wine pairing ideas

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Meal families

Sea fish

Sole fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Desserts

Raspberry macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

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Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

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Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

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Shellfish and Seafood

Scallop tartare with herbs

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

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Shellfish and Seafood

Garlic prawns

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Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

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Cooked meats

Andouillette de Cambrai

Andouillette with veal ruffle.

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Sea fish

Provençal grilled sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Others

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Consommé and Soup

Lobster gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

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Poultry

Duck Montmorency

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

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Sea fish

Blanquette of turbot

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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