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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Baked oysters

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Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Desserts

Mango sable

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

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Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

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Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

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Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

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Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

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Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.

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Veal

Provençal veal tendron

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

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Sea fish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

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Poultry

Spit-roasted squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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