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Food and wine pairing ideas

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Meal families

Offal and tripe

Calf’s liver with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Shellfish and Seafood

Lobster turban civet with spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

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Shellfish and Seafood

Bay scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Desserts

Pineapple sable

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

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Sea fish

Grilled sea bass with anise and braised fennel

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.

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Cheeses

Sunset bay

United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

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Shellfish and Seafood

Sautéed scallops with white wine and mousseline spinach

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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