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Food and wine pairing ideas

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Meal families

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

Langoustine tartare with mango

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Miscellaneous

Frog legs with persillade sauce

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

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Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

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Desserts and Sweet Courses

Apricot mousse

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Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

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Main courses

Pork colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

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Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

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Cheeses

Fiumorbù

France. Corsica.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 3 to 5 months.

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Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

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Seafish

Monkfish and salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Seafish

Wing with beurre noisette

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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