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Food and wine pairing ideas

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Meal families

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

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Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

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Sauces

Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

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Cheeses

Cabécou

France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

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Shellfish and Seafood

Lobster turban civet with spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

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Beef

Beef cheek daube with red wine and braised endives

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

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Desserts

Chocolate 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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Beef

Roasted beef tenderloin with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

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Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

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Cheeses

Ovelha amanteigado

Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.

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Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Poultry

Fattened chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Beef

Pastrami

Smoked salted beef, sliced thinly.

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Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

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Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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