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Food and wine pairing ideas

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Meal families

Game animals

Venison salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Sea fish

Honey glazed salmon with lemon

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Game birds

Quail fillet with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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Desserts

Pineapple zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

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Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

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Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Sheep and Goats

Provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Main meals

Fondue fribourgeoise

Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).

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Sea fish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Shellfish and Seafood

Spiny lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Cheeses

Vendôme bleu

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.

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Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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Cheeses

Smažený hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.

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