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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

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Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

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Shellfish and Seafood

Bay scallops a la nage

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

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Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

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Cheeses

Tomme de chèvre

Pressed and uncooked cheese made from goat's milk.

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Mushrooms, Vegetables, Pasta and Rice

Eggplant tian with fresh goat cheese

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Game birds

Roast young partridge with porcini mushrooms

Young Partridge : under 8 months old.

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Poultry

Sautéed chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

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Shellfish and Seafood

Lobster claws in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Sea fish

Pavé of salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

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Poultry

Pigeon en vessie with cream sauce

En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.

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Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

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Sauces

Mayonnaise

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

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Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.

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Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

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Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

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