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Food and wine pairing ideas

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Meal families

Pork

Orange pork roast

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

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Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

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Shellfish and Seafood

Cockles

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Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

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Desserts

Pineapple and coconut 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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Shellfish and Seafood

Crayfish gratin with curry sauce

Curry sauce : velouté curry and cream.

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Others

Lamb and beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

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Desserts

Chocolate and red berries charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

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Sheep and Goats

Catalan lamb marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Veal

Braised cushion of veal

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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Cheeses

Queso de Mahón-Menorca tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.

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Sea fish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Cold starters

Shrimp 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.

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Mushrooms, Vegetables, Pasta and Rice

Braised endives

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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