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Meal families
Freshwater fish
Pike quenelles in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Eggs in snow with raspberry
Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.
> view pairingsShellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Cheeses
Vieux Lille
France. Nord. Pas de Calais.
Soft, cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
Poultry
Chicken in white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsPoultry
Pigeon en vessie with cream sauce
En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.
Main meals
Vegetable couscous
Steamed semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Cooked meats
Andouillette sausage with fresh cream
Sausage cooked with butter and deglazed with cream.
> view pairingsDesserts
Plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
Pork
Diots with red wine
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsSea fish
Brill in Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsCheeses
Wrangeback
Sweden.
Cow's pasteurized milk hard cheese with a washed rind.
Ripening : 10 to 15 months.
Mushrooms, Vegetables, Pasta and Rice
Macaroni and cheese
Cooked macaroni pasta with a cheese sauce, generaly cheddar.
> view pairings