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Food and wine pairing ideas

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Meal families

Sea fish

Salmon a l’unilateral with sorrel sauce

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

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Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

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Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

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Sea fish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Poultry

Chicken supreme with black truffle slices

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

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Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

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Poultry

Pullet with sweet spices

Pullet : female chicken less than 22 weeks of age.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Sea fish

Duo of John Dory and turbot with beurre blanc sauce

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

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Cheeses

Laguiole

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.

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Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts

Saint-Honoré

Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

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Cheeses

Abbaye de Tamié

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 4 weeks.

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Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.

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Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

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Shellfish and Seafood

Scallops with beurre blanc sauce

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

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Eggs

Eggs mayonnaise

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

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Poultry

Roasted capon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

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