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Food and wine pairing ideas

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Meal families

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

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Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

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Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus with parmesan

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Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Sea fish

Salmon 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).

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Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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Shellfish and Seafood

Spiny lobster a la nage

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

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Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

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Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

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Cheeses

Pecorino Toscano

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.

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Desserts

Twelfth night cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

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