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Food and wine pairing ideas

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Meal families

Cold starters

Prawn carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Mushrooms, Vegetables, Pasta and Rice

Hummus

Mashed chickpeas and tahini (sesame paste) seasoned with garlic, salt, and lemon juice.
Served with olive oil.

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Shellfish and Seafood

Oysters 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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Cheeses

Comté vieux

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.

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Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

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Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Chicken confit

Generally eaten hot.

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Cold starters

Duck foie gras aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Desserts

Frangipane

Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.

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Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

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Shellfish and Seafood

Sautéed prawns

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Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

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Sauces

Charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

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Sheep and Goats

Roasted provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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