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Food and wine pairing ideas

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Meal families

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

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Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

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Desserts

Pear, apple and almond 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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Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.

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Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

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Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

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Rabbit

Rabbit with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

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Shellfish and Seafood

Sautéed scallops

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Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

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Cold starters

Guinea-fowl pâté

Served cold.

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Desserts

Black plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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