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Food and wine pairing ideas

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Meal families

Cheeses

Carré du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

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Desserts

Pear zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Cheeses

Anabasque

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.

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Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

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Cheeses

Dirt lover

United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.

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Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

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Sheep and Goats

Lamb noisette in a gingerbread crust

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

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Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sauces

Tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

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Cold starters

Zakuski

Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).

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Cold starters

Turkey meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

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