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Meal families
Offal and tripe
Bordeaux style veal kidney
Kidney cooked in red wine and finished with Bordelaise sauce.
> view pairingsCheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
Desserts
Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
> view pairingsPoultry
Braised squab
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti al limone
Pasta with cream and lemon.
> view pairingsShellfish and Seafood
Marinated scallops in olive oil and lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Gaperon
France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.
Cheeses
Fontina
Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.
Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Poultry
Roasted duck with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSea fish
Salmon carpaccio with herbs
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCheeses
Bocconcino
Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
Veal
Tête de veau with ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairings

