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Food and wine pairing ideas

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Meal families

Poultry

Chicken with morel and cream sauce

Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

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Beef

Beef daube and mashed potato with black truffle

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Others

Pork pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with sliced pork meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

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Beef

Braised beef with carrots

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

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Poultry

Pigeon salmis

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

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Desserts

Strawberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Appetizers

Gougères with Comté

Gougères stuffed with Comté cheese.

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Poultry

Geline with chanterelle

Geline : chicken from Touraine.

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Beef

Spicy steak tartare

Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

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Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.

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Sea fish

Sole with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Cheeses

Grand Chimay

Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.

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