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Food and wine pairing ideas

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Meal families

Seafish

Marinated anchovies

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.

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Cheeses

Sainte-Maure de Touraine

France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.

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Sheep and Goats

Roasted leg of lamb with potatoes

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

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Poultry

Duck breast with sweet spices

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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Cheeses

Blue Stilton

United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.

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Main courses

Venison hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Desserts and Sweet Courses

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

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Shellfish and Seafood

Crayfish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Main courses

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Desserts and Sweet Courses

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

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