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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

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Ice cream and sorbets

Cherry sorbet

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Cheeses

Bouyguette

France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

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Game animals

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Desserts

Orangettes

Candied orange peel coated in dark chocolate.

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Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

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Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

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Pizza, Quiche, Tart and Pie

Sicilian pizza

Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).

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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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Poultry

Coq au vin blanc

France. Grand Est. Alsace.

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Cheeses

Young Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.

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Sheep and Goats

Lamb with port wine sauce

Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.

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Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

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Desserts

Baklava

Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).

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