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Food and wine pairing ideas

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Meal families

Main meals

Lobster raviole with Newburg sauce

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

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Cold starters

Red mullet paté

Served cold.

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Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

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Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

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Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Pizza, Quiche, Tart and Pie

Leek tart

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Shellfish and Seafood

Shrimp ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

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Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

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Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

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Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

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Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

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Veal

Veal tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

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