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Food and wine pairing ideas

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Meal families

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

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Main meals

Pot roast

United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.

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Pizza, Quiche, Tart and Pie

Endive and scallops tart

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Desserts

Apple turnover

Turnover : pastry made with puff pastry filled with fruit compote.

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Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.

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Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Sea fish

Roasted sea bass with beurre blanc sauce

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

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Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.

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Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

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Shellfish and Seafood

Roasted oysters

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Pizza, Quiche, Tart and Pie

White asparagus tart

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Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

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Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

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Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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Poultry

Coq au vin

Wine stewed chicken.

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