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Food and wine pairing ideas

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Meal families

Desserts

Apple, walnut and raisin crumble

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.

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Cooked meats

Duck terrine with orange

Served cold or at room temperature.

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Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Sauces

Brown sauce

Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.

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Cheeses

Bay blue

United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.

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Freshwater fish

Pike-perch roast with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Sheep and Goats

Leg of lamb with flageolets beans

Leg of lamb : Cut of meat consisting of the saddle and the leg.
One thigh is called Chump.

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Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

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Sea fish

Grilled red mullet with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

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Desserts

Quince crumble

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.

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Ice cream and sorbets

Banana split

Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.

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Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.
One of the 13 traditional desserts of Provençal Christmas.

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Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

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Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.

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