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Food and wine pairing ideas

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Meal families

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Sea fish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

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Desserts

Banana, raisin and rum 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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Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

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Cheeses

Cabrales

Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.

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Cooked meats

Lorraine paté with garden salad

France. Grand Est. Meurthe-et-Moselle. Baccarat.
Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.
Served hot.

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Cheeses

Romans

France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.
Soft-ripened cow's milk cheese with a bloomy rind.

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Desserts

Raspberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

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Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Sheep and Goats

Provençal grilled lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

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Freshwater fish

Artic char with beurre blanc sauce

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

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Desserts

Caramel pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

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Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

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