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Food and wine pairing ideas

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Meal families

Poultry

Roasted duckling with Rouen sauce

Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

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Cheeses

Nimble

United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.

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Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

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Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

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Warm starters

Snails puff pastry

Dish made with puff pastry.

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Shellfish and Seafood

Poached scallops

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Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

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Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed eggplants

Prefer a pairing based on the stuffing.

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Poultry

Grilled chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

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Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

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