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Food and wine pairing ideas

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Meal families

Sauces

Porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

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Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.

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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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Sheep and Goats

Leg of lamb and polenta

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

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Shellfish and Seafood

Cockles mariniere

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.

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Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.

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Sea fish

Haddock tartare

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

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Pizza, Quiche, Tart and Pie

Mediterranean pizza

Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.

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Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

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Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Shellfish and Seafood

Galician style octopus

Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.

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