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Meal families
Poultry
Bordeaux style duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsShellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Desserts
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.
Desserts
Pear bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsPoultry
Chicken with cream sauce and button mushrooms
Cream sauce : béchamel sauce with cream.
> view pairingsDesserts
Apple crumble with spices
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsCooked meats
Pâté de campagne with black pepper
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Poultry
Sautéed squab with porcini mushroom cream sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsOthers
Lamb and beef gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
> view pairingsCheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.
Main meals
Nigirizushi
Vinegared rice hand-pressed and topped with an ingredient (raw or cooked fish, seafood, vegetables, etc.), usually served with wasabi.
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